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Spicy Chili Daikon Condiment – vegetarian recipe
Stav Kogan

Spicy Chili Daikon Condiment

A fresh, vibrant, and incredibly easy two-ingredient condiment combining the crisp, peppery bite of daikon radish with the fiery warmth of fresh chilies. This brilliantly spicy, textured paste adds an unforgettable kick to sushi, grain bowls, and more in just five minutes.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 ½ cup
Calories: 5
Ingredients Method Nutrition

Ingredients
  

  • One 4-in / 10-cm length daikon radish, peeled
  • 5–8 fresh red chilies, such as Thai or bird's eye
  • Pro-Tips for Perfect Chili Daikon
  • Control the heat by adjusting the number and type of chilies. For a milder kick, use fewer chilies or a less spicy variety like Fresno.
  • For the best texture, use a very fine grater, often called a Japanese oroshigane. This creates a delicate, paste-like consistency rather than shreds.
  • This isn't just for sushi! Try a dollop on avocado toast, mixed into a veggie burger patty, or stirred into a noodle soup for a zesty kick.

Method
 

  1. Using a chopstick or skewer, carefully poke 5 to 8 holes lengthwise through the peeled daikon radish. 2. Gently insert one fresh chili into each hole. Use the chopstick to help push them all the way in if needed. 3.
  2. Using a fine grater (an oroshigane is perfect for this), grate the chili-stuffed daikon into a small bowl. 4. Lightly press the grated mixture to strain off any excess liquid before serving. The consistency should be like a coarse paste. 5.
  3. Serve immediately. Leftovers may be stored in an airtight container in the refrigerator for up to 5 days.
  4. Don't skip straining! Removing the excess water concentrates the flavor and prevents your sushi from becoming soggy.

Nutrition

Calories: 5kcalCarbohydrates: 1gProtein: 0.1g

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