CLASSIC GRATED DAIKON ON PAN-ROASTED FISH

MAKES ABOUT ⅓ CUP (ENOUGH FOR 4 SERVINGS OF FISH)

GRATED RAW DAIKON is a common condiment in Japan, served with tempura, or over tofu, vegetables, or grilled fish. Here, I spoon it on pan-roasted fish (drizzled with a little lemon-butter sauce and topped with cilantro).

I use a Japanese grater, but the medium holes on a box grater work well, too. Combine ⅓ cup peeled, grated daikon and 1 tablespoon finely grated fresh ginger in a small bowl. Gently squeeze out a little of the liquid, then stir in 1 teaspoon soy sauce.