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
- 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
- Peel and grate the daikon drain excess liquid.
- Mix together drained daikon, shoyu, mirin, fresh lemon juice.
- Chill for one hour. Top with green onion before serving.
That’s it, only easy!