← Nouns Cooking · Japanese

Ingredients

• 400 g Daikon radish, peeled and cut into fine matchsticks
• 2 handfuls mizuna, watercress or mixed leaves (optional)
• 2 tbsp Soy sauce
• 1½ tbsp Rice vinegar
• 1½ tbsp Toasted sesame oil
• ½ tsp Sugar
• 1 tbsp toasted sesame seeds
• 2 tbsp Spring onion, finely chopped
• ½ sheet Nori, cut into thin strips
• 5 g bonito flakes (katsuobushi)

Method

1. Soak the daikon matchsticks in iced water for 5 min so they turn extra crisp, then drain and spin or pat completely dry.
2. Whisk the soy sauce, vinegar, sesame oil and sugar together.
3. Arrange the leaves on a plate and pile the daikon on top.
4. Scatter with sesame seeds, spring onion, nori and bonito flakes, and pour the dressing over at the table so it stays crunchy.

Tips

• Leave out the bonito flakes for a vegan salad; a little crumbled umeboshi in the dressing is a lovely tangy twist.
• Contains wheat, soy, sesame and fish.

Sources

Written in our own words after cross-checking these recipes:

Japanese Cooking 101 Pickled Plum Just One Cookbook