By Misty I.

January 22, 2020

My family loves simple dinners like ahi belly, cha cha rice (ochazuke) and takuan (Japanese pickles) for dinner. I received a new Back in the Day (signed!) cookbook by Lynette Lo Tom from a friend (thanks Anne!) a few weeks ago. The recipe for “Chiri Sauce for Fish” intrigued me.

I tried making it this past weekend and served it with some fresh ahi belly. My family enjoyed it, especially my husband. Next time I will take the time to drain allll of the liquid while grating the daikon like the recipe says. I modified the recipe a little and added both fresh lemon juice and yuzu sauce because my family likes citrus.

Chiri Sauce for Fish (or tofu) by Lynette Lo Tom

Ingredients:

• 1-1 ½ C. grated daikon, excess liquid drained
• 3 T. shoyu
• 2 T. mirin (I used 3 T.)
• 1 tsp. fresh lemon juice
• green onion for garnish

Method:

1. Peel and grate the daikon drain excess liquid.
2. Mix together drained daikon, shoyu, mirin, fresh lemon juice.
3. Chill for one hour. Top with green onion before serving.

That’s it, only easy!