The daikon redishes were also so small since I failed to thin them out properly. So my wife grated them to make "Oroshi-ponzu" , or mixture of citrus say sauce and grated daikon radish, which is one of popular sauce among Japanese and go well with deep fried foods. When we grate daikon radish, we always use a handy grater shown below. I don't know that kind of tool can be seen in your country but it's very useful to grate vegetables and fruits.
4 comments:
When you grow your own food, you are always reluctant to waste any of it, so it's not surprising to see you making use of the Pak Choi thinnings. We have similar graters here, by the way. We use ours for grating ginger, and we also have one specially made for grating hard Parmesan cheese.
I am really enjoying reading your blog. I used to live in Tokyo, and at one point I lived near lots of garden alotments. I watched daikon almost jump out the ground, they grew so big. My mouth is watering looking at the pork cutlets with the daikon sauce and pak choi. Itadakemasu!
>fresaichigo
Thank you for visiting my blog!
I believe you know how delicious Japanese-style dishes like my pork cutlets with the daikon sauce.
Wow authentic preparation this is :-)
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