OROSHI-DAIKON TO NATOU

Grated Japanese white radish with NATOU

It is a good dish while drinking.

Photos: 1997/01/26 , Made on: 1997/09/14

Reference book :

CHIKYU NA-TOU CLUB&Noriko Nakagawa, "KANZEN SYOKU TOBI KIRI NA-TOU RYOURI" p.52 IENO HIKARI KYOUKAI(1990)

It's better using normal Na-tou. I think that grated Japanese radish may kill the smell from Natou. You can eat deliciously although you don't like Natou.

Ingredients (Serve :1)

1 pack Natou(40 g)

2 tablespoons Daikon-orodhi (grated Japanese white radish)

Soy-sauce and Momimori (crushed Nori(seaweed))

To make

Cooking
time
(min.) Pictures Comments

5
-
10

Grate a Japanese white radish

　

Peel Daikon radish, grate finely and drain well. There are some ways to drain daikon off, in my family we use Makisu (bamboo mat for rolling sushi) for that. Zaru (bamboo, plastic or metal colander) is also good. Put grated Daikon on a Makisu or Zaru for a few minutes. While draining it, prepare Natou.

Preparation for Natou
(While waiting for grated Daikon)

The left picture shows that just to take Na-tou out of the package. The right picture shows that to mix it well and then to become sticky.
The key of making a delicious Na-tou is to mix it well, after all.

1
-
3
Dish up

Add well drained Daikon into about 2 tablespoons Natou. And sprinkle Mominori and add soy-sauce as you like.
When I make old styled Japanese dishes, like this, I always want to stick to Japanese tableware. I really desire to get a nice one for this dish which makes the color of white and brown show beautifully.