*In this article, we are referring to Daikon radishes, the big white variety (Raphanus sativus), not any of the other smaller radishes you’d find.
When working in a Japanese restaurant, we quickly learned that even simple vegetables, when treated with care and respect, can yield incredibly tasting results. Whilst some preparations may appear simple and straightforward, a minute attention to every step of the process could easily make all the difference in elevating a dish.
Good examples of this include our toasted sesame seed recipe and our process for drying salt for sushi. Today, we wanted to explore another one- grated daikon.
In Japanese cuisine, daikon serves as a versatile accompaniment, complementing a wide array of dishes ranging from grilled fish to noodle soups and hot pots. Its refreshing taste and crunchy texture offer a delightful contrast to savory dishes, cutting through the richness and cleansing the palate with each bite. When simmered it also has a remarkable ability to absorb flavor.
Grated daikon, known as “daikon oroshi” (大根おろし), served with tempura is one of the most iconic pairings in Japanese cuisine. The crispiness and oiliness of the fried batter perfectly complements the mild sweetness and tanginess of the daikon, while its subtle flavor enhances the overall dining experience.
Whilst it appears as simple as running the daikon through a grater, there is much more thought that can be given to this preparation.
Choosing a Daikon Grater
Just like vegetable peelers, daikon graters are one kitchen utensil where a cheap well made one can perform incredibly well, sometimes even better than an expensive traditional one. Even at a restaurant, we often opted for a cheap white grater brought from a 100 yen store over the copper grater pictured in this article. We found that daikon bits got easily struck in the metal grater, whilst the cheaper graters were not only easier to clean, but could create a smoother paste in a shorter amount of time.
How to choose Japanese Daikon
In Japan, it’s fairly easy to come across high quality daikon. However, attention should be paid to the seasonality and size of white radishes. Smaller daikons have a sweeter, lighter and less spicy taste while larger daikon tend to be more suitable for cooking as they will have a deeper and more spicy taste.
Even for a large sized radish, the part near the leaves has less spiciness, so it’s best used in salads and stir-fries, while the middle part is softer, so it’s best used in stews. The part near the root has a strong spiciness, so it goes well with pickles, and marinades.
When it comes to seasonality, winter harvested daikon radish is sweet and juicy, while summer daikon has a stronger spiness.
When grating daikon into tentsuyu for tempura, the choice between spicier or less spicy radishes largely depends on personal preference. We personally prefer using younger daikon grown in winter as we feel that its refreshing taste and sweetness pairs well with the saltiness of tentsuyu, rather than having the spiciness overwhelm the taste of tempura. This is especially as our tentsuyu recipe does not call for sugar unlike most recipes on the internet.
Serving time and temperature of grated daikon
To emphasize its subtle peppery flavor and refreshing characteristic, grated daikon is usually served cold. Another reason why grated daikon is served cold is that the time taken for it to cool down mellows out the spiciness of the daikon. The action of grating daikon on a grater rupture the the cell walls of the daikon, releasing enzymes that over time, breakdown the compounds that contribute to the spiciness. These compounds also tend to be highly volatile and will quickly evaporate or oxidize when exposed to oxygen. By letting grated daikon rest for a few hours in the fridge before serving, it pairs much better with tempura.
On another note, this is why daikon, just like wasabi, should always be grated and not put into the blender or food processor. While it’s definitely more convenient to use a machine rather than use manual labor, the texture and taste of hand grated daikon is far superior. The texture of blended daikon is less uniform and the flavor melds less well with tentsuyu.
Why is daikon bitter?
The first tell tale sign that daikon is past its peak in terms of freshness is a hint of bitterness that starts to develop. Fresh daikon should be white in color with a firm texture. When grated, it also releases a large amount of liquid. Daikon has a slight give it to when the press is past its prime and is more suited for cooked preparation. If used raw, it will have a soft and mealy texture and you’ll notice it releases very little liquid.
Daikon will continue to develop a bitter taste the longer it is stored, even if stored in the fridge. Older daikon will also start to lose water and dry out, losing its firm and crunchy characteristic.
How to grate daikon
Rinse the daikon under cold running water to remove any dirt or debris. Use a brush to scrub the skin gently if needed. Pat the daikon dry with a clean kitchen towel.
Peel the daikon using long strokes before trimming off the bottom end of the daikon to create a flat surface for stable grating. The top end is useful to hold onto as you grate so don’t trim it off.
Hold the copper metal grater firmly with one hand and the daikon with the other. Make sure your setup is over a tray to catch the grated daikon and juices. Using moderate pressure, rub the daikon against the grater’s surface in a circular motion. Ensure consistent pressure and movement to achieve uniform grating.
If the daikon becomes uneven, rotate the daikon as you grate to ensure even grating from all sides. As you grate, the shredded daikon will accumulate on the grater’s surface and then fall onto the tray.
When the daikon has been grated until the top, pour the solids and liquids through a cloth lined strainer and squeeze hard to remove any excess juices. These juices dilute the taste of the daikon and tentsuyu.
Store the grated daikon in an airtight container in the refrigerator and serve once chilled.
After use, wash the copper metal grater with mild soap and water to remove any residue. Dry it thoroughly with a clean towel before storing it to prevent tarnishing.
