Crisp, peppery daikon is a perfect match for fiery chilies. Try adding a smear or two of Chili Daikon to sushi instead of wasabi paste.
Prep Time: 5 minutes
Makes about ½ cup (125 ml)
One 4-in (10-cm) length daikon radish, peeled
5–8 fresh red chilies
Use a chopstick to poke 5 to 8 holes into the daikon. Insert the chilies into the holes, using the chopstick to help push them in if necessary.
Use a fine grater to grate the daikon into a small bowl. Strain off excess liquid before serving. Leftovers may be stored in the refrigerator for up to 5 days.
