This condiment is a wonderful topping for simple cold silken tofu, on top of rice or Agadashi Tofu.

There are two ways to make it.

The Right Way
Slice a fresh crisp daikon (lobok in Chinese) into sections about the length of the palm of your hand. Push whole dried chiles into the flesh of the daikon. Any hot chile will do but de Arbol and japones are good choices. Let the daikon pieces rest for a few hours. Then grate. Very simple.

The Wrong Way
This isn't really wrong but elderly Japanese might regard it as a bit immoral because it is so easy. Just grate the daikon and crush the chiles in a surabachi and throw them in. Stir around a bit, let the mixture sit for a while so that the flavour of the chiles penetrate.

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