Grated daikon with yuzu ponzu

Ingredientsserves 1

Method

1. Peel the daikon and grate it on the finest side of the grater, about two tablespoons.
2. Tip it into a sieve and press out the excess juice lightly; it should stay moist.
3. Put it in a saucer, pour over two tablespoons of ponzu and top with spring onion; a few chilli rings if you want heat.
4. Light and sharp, it goes with pork slices, chicken, tofu and thin-sliced beef, and suits a clear broth or the winter melon pot best.
5. No ponzu: two tablespoons of light soy, a tablespoon of lemon juice and half a tablespoon of white vinegar make a home stand-in.
6. Grate the daikon on the night and use it that night; by the next day it turns bitter and smells. Whatever is left in the saucer is thrown away, and the ponzu goes in the fridge once opened.

Take care

• Ponzu contains soy and wheat (gluten), and many bottles are made with bonito stock and contain fish; read the label.
• A sauce does not make undercooked food safe: pork and chicken still have to be cooked until no pink remains.

The story

Ponzu, often with grated daikon, is one of Japan's two usual shabu-shabu dips. It is sharp and light, the saucer to turn to after a run of rich ones.

Same kind

Garlic soyChilli soySha cha and soy

Lo Fo Tong is cultural food-heritage reference, not medical advice. If you are pregnant, unwell or on medication, talk to your doctor or registered practitioner before changing what is in the pot.