Wafu Daikon Salad (Shredded Radish with Japanese Soy Dressing)
Quick answer
- Total time
- 15 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Daikon cut into very fine threads is crisped in cold water, then piled with bonito flakes and shredded nori and dressed with soy sauce, rice vinegar and a little sesame oil.
Ingredients
Instructions
- 1
Trim any rough outer parts from 260 g daikon, then cut it into very fine, even julienne strips.
- 2
Place the shredded daikon in plenty of cold water for 5 minutes.
Loosen the strands gently with your fingers so no clumps remain.
- 3
Drain the daikon in a sieve, then press it gently with paper towels until very dry.
If water remains between the strands, the soy dressing will dilute and the seasoning will taste flat.
- 4
In a bowl, mix 1.5 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil.
Stir in small circles until the sesame oil disperses, so the dressing coats instead of separating.
- 5
Just before serving, toss the daikon and 30 g radish sprouts lightly with the dressing.
Lift and turn rather than pressing, and plate it before the vegetables soften and release too much water.
- 6
Top with 4 g bonito flakes, then tear 1 sheet of nori into small pieces and scatter it over the salad.
Add the nori last so it stays crisp, and serve immediately.
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