Chiri-zu Sauce is a Japanese dipping sauce used for fried seafood, for sashimi, and for white fish.
It is mildly spicy because it has Shichimi Togarashi in it.
4 tablespoons lemon juice
4 tablespoons soy sauce or tamari
4 tablespoons grated daikon
2 tablespoons sake
¼ teaspoon Shichimi Togarashi
1 thinly sliced green onion
Combine all ingredients; make at least an hour ahead to allow flavours to marry.