Daikon Radish and Cottage Cheese Salad

Recipe Daikon Radish and Cottage Cheese Salad


Wash potato well with its skin on. Cut lengthwise into 6-8 wedges. Soak in water and pat dry.

String snap beans. Parboil in lightly salted water. Soak in water to let cool slightly and drain in a sieve.

Peel daikon radish and cut lengthwise into fine strips using a slicer or the like. Soak in cold water.

Peel carrot and cut lengthwise into thin strips. Pour boiling water over it, then soak in water to let cool. When cooled, mix with daikon.

Cut off the stem of ooba leaves (perilla), cut in half lengthwise, then cut into thin strips crosswise. Soak in water, then squeeze out the moisture.
Mix ingredients for the .

Place potato in a deep pot or small frying pan. Pour room-temperature cooking oil into the pan until it covers the potato. Deep-fry potato over high heat.

After the oil starts to bubble, and when the bubbles become lighter and the potatoes are lightly brown, take them out of the pot.

Put ingredients for the in a pot and bring to boil. Then add (2). When it boils, lower the heat slightly. Simmer in broth to absorb the flavor and boil the broth down to one-thirds.

Put snap beans in the pot. Boil down until the broth is almost gone, then turn off the heat. Add shaved dried bonito to evenly coat the ingredients. Transfer to a serving plate.

Garnish the plate with drained daikon and ooba leaves. Pour . Sprinkle with cottage cheese and shaved dried bonito.

Comments are closed.