1 tsp oil
1/2 tsp rice vinegar
For oroshi ponzu grated daikon with citrus-flavored soy sauce
5 cm thick or 10cm skinny daikon radish (80-100 g; 85 g in photo)
1 green onion (green section)
1 tbsp ponzujoyu citrus-flavored soy sauce
Pinch ichimi red chili pepper powder (not in photo)
Usukuchi soy sauce, to taste (optional)
Oil (to brush griddle; not in photo)
Pour oil and rice vinegar over beef, and mix well.
Meanwhile, prepare oroshi ponzu.
Grate daikon, and finely chop green onion.
Taste, and add slightly more ponzujoyu or a tiny amount (1/4 tsp or so) of usukuchi soy sauce as necessary.
When hot, brush with oil.
Serve beef on a warm plate, and top with oroshi ponzu.
- When squeezing excess water from grated daikon, make sure to retain some moisture. The moisture is the key element in the refreshing sensation of grated daikon.
- If ponzujoyu (ponzu shoyu, ponzu) is not available, mix 3 parts soy sauce, 2 parts rice vinegar and 1 part citrus juice (ideally, a few kinds of citrus).
- Cayenne pepper is a good substitute for ichimi. If substituting, use less, as cayenne is much hotter.
- Ichimi is powdered taka no tsume red chili peppers, so if you have taka no tsume, after removing the seeds a red chili pepper can be inserted in daikon and grated at the same time. For the above amount, 1/2-1 taka no tsume is recommended.
- Amiyaki is a general term for grilled dishes that are cooked on a yakiami or ami [net-form griddle].