Nameko Oroshi

Grate the peeled daikon radish using a fine grater. Gently squeeze out excess liquid from the grated daikon radish and set aside.

If using fresh Nameko mushrooms, gently rinse them under cold water to remove any debris. For canned Nameko, drain thoroughly.

In a small saucepan, combine the Dashi stock, Koikuchi soy sauce, and Mirin. Bring the mixture to a gentle simmer over medium heat.