1 piece Mentaiko (cut 1/2 or 1/3 (depending on size. About a thumb size per serving))
4 inch daikon (peeled and grated)
dash soy sauce
1 shiso leaf (thinly sliced)
1 stalks scallion (finely chopped)
Put grated daikon in the palm of your hand and drain half of the excess water. The grated daikon should still be moist but not dripping.
Serving mentaiko oroshi:
Start by putting scallions at the bottom of each bowl, then top with daikon and mentaiko. Drizzle a little soy (not much since mentaiko is very salty and strong in flavor) and sprinkle shredded shiso leaves on top.