Some Oroshi (White-Radish & Red-Pepper Garnish)
Submitted by margeo
Traditional Japanese some oroshi condiment: daikon radish infused with red pepper, grated into spicy little balls, and served with ponzu sauce. The classic sashimi garnish.
YIELD
4 servingsPREP
15 minCOOK
0 minREADY
4 hrsSome oroshi is one of those quiet Japanese techniques that shows incredible patience and precision in the smallest details.
Red peppers get tucked deep into holes poked in a piece of daikon radish, then the whole thing rests for at least four hours. During that time, the daikon’s moisture rehydrates the peppers while the peppers infuse the radish with gentle heat.
After the infusion, you grate everything together. The result is a snow-white radish flecked with red, carrying a subtle warmth that builds on the tongue.
Roll the grated mixture into small balls, set each one in a dish of ponzu (soy sauce and lemon juice in equal parts), scatter chopped onion on top, and serve alongside fresh sashimi.
Pro Tips
- Use chopsticks to poke the holes in the daikon. They create the exact diameter needed for the peppers to fit snugly.
- Let the daikon and peppers rest the full four hours. Shortcutting this step means the heat won’t distribute evenly through the flesh.
- Grate on a fine Japanese oroshi grater if you have one. It produces a fluffy, almost snow-like texture that’s completely different from a box grater.
Ingredients
Directions
Make 4 openings in the flat side of the daikon with chopsticks or the tip of a knife.
Insert a red pepper deep into each opening, so that the tip is level with the daikon.
Set aside for at least 4 hours. The daikon’s moisture will reconstitute the pepper and the pepper will have spiced the daikon.
Grate the daikon, divide into 6 equal parts, and roll into a small ball.
TO SERVE: Pour the pon-su (equal parts soy-sauce and lemon juice) and add a ball to each dish. garnish with onion and serve with sashimi.
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