“Mizore” みぞれ means “sleet” in Japanese. Whenever you use grated daikon in your dressing it is called “Mizore-ae” みぞれ和え for an obvious reason. We were getting low on our groceries and I did not see much in the fridge that I could use to make a dish to go with sake. But I found several little pieces of leftover salted and grilled salmon. They were too small to make a dish by themselves. I also found a small end piece of leftover daikon. OK, I have enough to make something.
I grated the daikon and squeeze out the excess liquid (about 1/4 cup) and added ponzu soy sauce (about 1 tbs from the bottle). I then crumbled the grilled salmon leftovers and mixed them into the daikon. I splashed Yuzu juice (from the bottle) on the top and garnished with finely julienned radish and finely sliced scallion (I used the green part for color). A simple quick dish but it was quite nice with cold sake. A good start.