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Daikon Radish Salad, Japanese-Style

Recipe Daikon Radish Salad, Japanese-Style


First:

Peel daikon radish and cut lengthwise into long thin strips. Soak in cold water. Drain well on sieve. Chill until just before serving.

Step 1

Chop off the roots of sakura-kaiwarena (light-pink daikon radish sprouts), and wash with water. Cut into three equal length.

Soak dried wakame seaweed in water until it softens. Squeeze out water. Cut into rough strips if it is long.

Drain boiled canned corn.


Second:
Arrange daikon, wakame seaweed and sakura-kaiwarena on plate and sprinkle with boiled corn. Garnish with shaved dried bonito on top and pour ponzu-shoyu (citrus soy sauce). Sprinkle with white sesame as you grind the seeds with your fingers.

Step 1

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