Julienne daikon salad

I’m going to introduce a simple salad. I often make daikon salads but the ingredients except daikon radish are various depending on my mood. Today I added red onion, broccoli sprouts, and cherry tomatoes to make my salad look better. However, they are completely optional. So basically, all you need is daikon radish.

I tend to write a long introduction or explanation before we get down to the recipe. I’m sure I don’t need to do that this time.
There is only one thing I want to tell you. “Please make sure to use the part near the leaves of the daikon radish.”
You can see the reason in this article below.

DAIKON RADISH

I also prepared 鰹削り節 (katsuo kezuribushi) / bonito flakes as toppings. Bonito flakes really go well with daikon radish.
The bonito flakes I used this time is a rare product of extremely thin shaved pieces of 本枯節 (hon-kare-bushi).
Please check my post below if you think “what is hon-kare-bushi?” now.

KATUO BUSHI

This bonito flake is really delicious and melts in your mouth. If you are in Japan, you can order at a shop called “伏高 (hushitaka) in the Tsukiji market.
I’ll add some bonito flake products in case you’re not in Japan.

Of course, you can use any bonito flakes for this dish. In this case, it’s just toppings and not the main ingredient.

OK? Let’s get started!

Julienne daikon salad

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Recipe by MikaDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Ingredients

• 10 cm (4in) top part of daikon radish

• half medium red onion

• Dressing

• 2 table spoons soy sauce

• 2 table spoons vinegar

• 2 table spoons vegetable oil

• 1/2 tea spoon wasabi

• Toppings

• 1 cup katsuobushi/ bonite flakes

• 6 cherry tomatos

• 1/2 cup broccoli sprouts

Directions

• 
• Combine soy sauce, vinegar, wasabi and vegetable oil.
• Cut the daikon radish into 5cm thick slices. Peel them.
• Slice the daikon radish into very thin slices.
• Lay out the slices. Cut as many thin julienne strips as possible.
• Soak the daikon in icy cold water to add extra crispness.
• Slice the red onion thinly.
• Soak the slices in icy coold water.
• Wash the sprouts and soak in icy cold water.
• Drain each of the vegetables.
• Remove excess moister from the vegetables using a salad spinner. Pat dry with a kitchen towel.
  
• Toss daikon radish and red onion together
  
• Presentation
• Put a mound of daikon and onion on a dish. Arrange the half cut cherry tomatoes to your liking, sprinkle sprouts and katsuobushi as a final touch.

Notes

• Removing excess moister is very important for any salads.
• Enjoy your salad with the wasabi dressing!

Tried this recipe?

Let me know on Instagram with @cook_and_meshiagare
I look forward to seeing your dish!

Thank you for allowing me to share my recipe with you. I hope to see you again soon.

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