Daikon Radish Salad

Recipe Daikon Radish Salad


Peel daikon (white radish), cut crosswise into thin rounds and cut them into fine strips. Sprinkle a little amount of salt and rub lightly. Leave for 10 minutes, then rinse out quickly and squeeze out water.

If the daikon radish is grown with no or reduced agricultural chemicals, wash skin thoroughly and use without peeling the skin.

If the liquid inside the canned scallop is more than necessary, drain excess liquid a little.

Melt butter in frying pan and saute drained canned corn until a little brown and season with salt and pepper.

Cut off the roots of kaiwarena (white daikon radish sprouts), wash with water lightly and drain well.

Mix ingredients for the well.

Mix and toss all the ingredients together and arrange on plate. Sprinkle with coarsely ground black pepper and garnish with kaiwarena.

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