📝 About This Recipe
This refreshing 'Daikon-oroshi' soup is a masterclass in Japanese minimalism, transforming humble grated radish into a sophisticated, cooling elixir. By utilizing the 'oroshi' method, the daikon releases a gentle sweetness and a subtle peppery bite that perfectly balances the savory depth of chilled dashi. It is the ultimate palate cleanser or light starter for a humid summer evening, offering a clean, crisp texture that feels like a cooling mist for the soul.
🥗 Ingredients
The Dashi Base
- 4 cups Water (filtered is preferred)
- 1 piece Kombu (about 4x4 inches, wiped gently)
- 2 cups Katsuobushi (Bonito Flakes) (tightly packed)
The Daikon Oroshi
- 1.5 pounds Daikon Radish (peeled, use the top half for sweetness)
- 1/2 teaspoon Sea Salt (plus more to taste)
Seasoning and Aromatics
- 1 tablespoon Usukuchi (Light Soy Sauce) (preserves the pale color of the soup)
- 1 teaspoon Mirin (high quality, hon-mirin)
- 1 teaspoon Rice Vinegar (for a bright acidic lift)
- 1/2 teaspoon Fresh Ginger Juice (squeezed from freshly grated ginger)
Garnish
- 4 pieces Shiso Leaves (finely chiffonaded)
- 1/4 teaspoon Yuzu Zest (or lemon zest if yuzu is unavailable)
- 2 tablespoons Ikura (Salmon Roe) (optional, for a salty pop of color)
- 1 teaspoon Toasted Sesame Seeds (white or black)
👨🍳 Instructions
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1
Begin by making a cold-brew dashi. Place the kombu in 4 cups of water and let it soak for at least 30 minutes (up to 2 hours) to extract the glutamates.
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2
Transfer the water and kombu to a pot. Bring to a very gentle simmer over medium-low heat. Just before it reaches a rolling boil, remove the kombu to prevent bitterness.
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3
Add the katsuobushi (bonito flakes) to the pot. Let the liquid come back to a boil, then immediately turn off the heat. Let the flakes steep for 3-5 minutes until they sink to the bottom.
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4
Strain the dashi through a fine-mesh sieve lined with a paper towel or cheesecloth. Do not squeeze the flakes, as this will cloud the broth. Allow the dashi to cool to room temperature.
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5
Once cooled, whisk in the usukuchi soy sauce, mirin, rice vinegar, and sea salt. Place the seasoned broth in the refrigerator for at least 1 hour until thoroughly chilled.
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6
While the broth chills, prepare the daikon. Using a Japanese grater (oroshi-ki), grate the daikon radish. Use the top end (near the leaves) for a sweeter flavor and the bottom end if you prefer more spice.
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7
Place the grated daikon into a fine-mesh strainer. Press very gently with the back of a spoon to remove excess liquid, but do not squeeze it dry; you want it to remain moist and fluffy like fallen snow.
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8
Grate a small knob of ginger and squeeze the pulp between your fingers to extract 1/2 teaspoon of fresh juice. Stir this into the chilled dashi base.
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9
Taste the chilled dashi. If it needs more punch, add a tiny pinch of salt or a drop more soy sauce. Cold dishes often require slightly more seasoning than hot ones.
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10
To assemble, divide the chilled dashi among four small, elegant glass bowls.
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11
Carefully place a generous mound of the grated daikon in the center of each bowl. It should sit just above the surface of the liquid like a small island.
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12
Top the daikon mound with a pinch of yuzu zest, a few slivers of shiso leaf, and a small spoonful of ikura if using.
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13
Sprinkle a few toasted sesame seeds around the broth and serve immediately while ice-cold.
💡 Chef's Tips
Use a ceramic or plastic Japanese grater rather than a metal box grater; the circular motion creates a much finer, creamier texture. Always use the top half of the daikon for raw preparations as it contains more sugar and less pungent mustard oil. If you want an even colder experience, chill your serving bowls in the freezer for 10 minutes before plating. Don't discard the daikon juice you squeezed out; it's full of enzymes and can be added to dressings or smoothies. For a vegan version, omit the katsuobushi and use a double-strength kombu and dried shiitake dashi.
🍽️ Serving Suggestions
Pair with a crisp, dry Junmai Ginjo sake to complement the radish's peppery notes. Serve alongside a platter of vegetable tempura to provide a refreshing contrast to the fried batter. Works beautifully as a first course before a main of cold Soba or Udon noodles. Accompany with a side of lightly pickled cucumbers (sunomono) for a complete chilled Japanese appetizer spread. Serve with hot green tea (Genmaicha) afterward to balance the internal temperature.