Grate the daikon. Thoroughly squeeze out the excess water.
Add the ponzu sauce and yuzu ichimi spice, and then top with chopped green onion to finish.
This goes really well with minced meat cutlets! Recipe ID: 2188519.
I also recommend this recipe. Pork Belly Wraps with Umeboshi and Shiso Leaves (Recipe ID: 2221714)
Story Behind this Recipe
This dish helps lighten up heavy dishes. In summer, this gives fried food a refreshing taste and makes them easier to eat. It will help you get though the long hot summer days when you have no appetite! In the winter, I recommend you use it as a dipping sauce for hot pot dishes.
You can use yuzu powder and ichimi spice instead of yuzu ichimi spice. If you don't have either, you can give give it a delicious yuzu flavour with ponzu sauce or yuzu pepper paste. This time, I only used daikon radish, but you can also add grated carrot for a colourful finish.