Wafu Daikon Salad (Shredded Radish with Japanese Soy Dressing)
Wafu daikon salad shreds daikon radish into very fine julienne strips and dresses them with a Japanese wafu dressing made from soy sauce, rice vinegar, and sesame oil, finished with bonito flakes and torn nori. Soaking the shredded daikon in cold water for five minutes draws out excess starch and maximizes its crisp, snappy texture - draining and drying thoroughly afterward prevents the dressing from becoming diluted. The dressing layers soy salt over the gentle acidity of rice vinegar and the nuttiness of sesame oil, giving depth to the otherwise neutral radish. Bonito flakes placed on top wave gently in the residual heat and release a smoky umami that permeates the salad. Shredded nori adds a briny crunch that creates textural contrast throughout the bowl.
Adjust Servings
Instructions
- 1
Julienne daikon very thinly and soak in cold water for 5 minutes for crispness.
- 2
Drain and thoroughly dry the daikon.
- 3
Mix soy sauce, rice vinegar, and sesame oil for the dressing.
- 4
Toss daikon and sprouts lightly with the dressing and plate.
- 5
Top with bonito flakes and shredded nori to finish.
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