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Grated Daikon Radish Tossed with Umeboshi

Grated Daikon Radish Tossed with Umeboshi

A palate cleanser during a meal. Also goes well with freshly cooked rice.

Ingredients: 2 servings

Daikon radish
10 cm plus
Umeboshi
1 (large)
Nori seaweed
to taste
Shirasu or chirimenjako
to taste
Soy sauce or ponzu
a small amount

Steps

1. Combine the lightly squeezed and drained grated daikon radish, pounded umeboshi, and shredded nori seaweed and toss with soy sauce.
2. Dish it up, and top with shirasu.

Story Behind this Recipe

I used to eat this quite frequently when I was at my parent's place. I think my father came up with this dish.