Since this is for 2 servings, I used a quarter of a daikon radish. If making more, use an entire one. Skew a hole in the middle with a cooking chopstick.
Remove the seeds of a chili pepper, soak in water, and cover the tip of the chopstick.
Skew the chopstick with the chili pepper into the daikon. If using an entire daikon, stick 5 chili peppers into the round.
Remove the chopstick and grate on the side with the chili pepper.
Story Behind this Recipe
I made momiji oroshi at home because the color of the bottled store-bought version looked unnatural.
If you soften the chili pepper, it'll be easier to stick it to the cooking chopstick. When grating, if there are large pieces of chili pepper, just continue grating the daikon against it and it will become small.