Grated Daikon Radish Tossed with Umeboshi

Name: Grated Daikon Radish Tossed with Umeboshi
Yield: 2 servings
Cuisine: American
Ingredients: 10 cm plus Daikon radish; 1 Umeboshi; 1 Nori seaweed; 1 Shirasu or chirimenjako; 1 dash Soy sauce or ponzu

cookpad.japan @cookpad_jp

I used to eat this quite frequently when I was at my parent's place. I think my father came up with this dish.

Use just a bit of the soy sauce since the umeboshi and shirasu is already pretty salty. Recipe by Setsubunhijiki

I used to eat this quite frequently when I was at my parent's place. I think my father came up with this dish.

Use just a bit of the soy sauce since the umeboshi and shirasu is already pretty salty. Recipe by Setsubunhijiki

cookpad.japan @cookpad_jp

I used to eat this quite frequently when I was at my parent's place. I think my father came up with this dish.

Use just a bit of the soy sauce since the umeboshi and shirasu is already pretty salty. Recipe by Setsubunhijiki

I used to eat this quite frequently when I was at my parent's place. I think my father came up with this dish.

Use just a bit of the soy sauce since the umeboshi and shirasu is already pretty salty. Recipe by Setsubunhijiki

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Ingredients

2 servings

10cm plus Daikon radish
1Umeboshi
1Nori seaweed
1Shirasu or chirimenjako
1 dashSoy sauce or ponzu

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Steps

1

Combine the lightly squeezed and drained grated daikon radish, pounded umeboshi, and shredded nori seaweed and toss with soy sauce.
2

Dish it up, and top with shirasu.