Combining the slight sweetness and peppery bite of daikon with fiery red pepper and paprika, momiji oroshi is a Japanese condiment used as one might wasabi, with sashimi and sushi. It is considered an essential sidekick to shabu shabu. Cafe Drake likes it with grilled or broiled fish and thinly sliced, well-salted roast beef.
Peel and dice a 3-oz. piece of daikon radish and place in a blender/processor with 2 T. water. Puree very well then transfer to a fine-mesh strainer and allow to drain for 5-10 minutes. Press down gently on the puree to release as much liquid as possible. Place in a bowl and mix well with 1 t. paprika and 1/4 - 1/2 t. cayenne pepper. Season if desired with just a pinch of salt.
This recipe can be doubled or tripled.