A light and refreshing Japanese side dish combining fresh whitebait with crisp grated daikon. This simple preparation highlights the natural flavors of the ingredients. Perfect as an appetizer or rice topping!
Whitebait with Grated Daikon
Difficulty: ★☆☆☆☆Servings
2
servingsPrep time
5
minutesCooking timeminutes
Whitebait with Grated Daikon Ingredients
- Main Ingredients
Fresh whitebait (50g) Substitute: Small dried anchovies, soaked
Grated daikon radish (about 50g) Substitute: White radish
- Seasonings
Ponzu sauce (to taste) Substitute: Mixture of citrus juice and soy sauce
Optional Shiso leaves Substitute: Fresh mint or basil
Whitebait with Grated Daikon Directions
- Prepare Fresh Ingredients
Select 50g of fresh whitebait, ensuring they're clean and free of any impurities. Using a fine grater, grate approximately 50g of daikon radish. After grating, gently press daikon between paper towels to remove excess moisture without squeezing too firmly. The slightly drier daikon will better absorb the ponzu flavor. - Arrange For Presentation
Place the whitebait in an attractive mound on one side of a small serving dish. Create a separate mound of grated daikon alongside the whitebait. The white color of both ingredients creates a visually clean, appetizing appearance that reflects traditional Japanese aesthetic sensibilities. - Season With Care
Drizzle high-quality ponzu sauce over both the whitebait and daikon just before serving. Start with a small amount and allow diners to add more to taste. The citrus notes in the ponzu complement the mild fish and the slightly peppery daikon perfectly. - Serve At Optimal Temperature
For the best flavor experience, serve immediately after assembly while the daikon is fresh and crisp. If preparing ahead, keep components refrigerated separately and assemble just before serving. The dish is traditionally enjoyed cold, emphasizing its refreshing qualities.
Notes
- Tips & Points
Daikon Preparation Squeeze lightly to remove excess water.
Serving Style Can be wrapped in shiso leaves.
Temperature Serve chilled for best taste.
Ponzu Amount Add gradually to maintain fresh flavors.
Storage Best eaten immediately after preparation.