Kiriboshi Daikon Chinese-style Salad

Name: Kiriboshi Daikon Chinese-style Salad
Yield: 4 servings
Cuisine: American
Ingredients: 40 grams Kiriboshi daikon; 3 grams Kombu for dashi stock; 1 Cucumber; 50 grams Carrot; 1/2 tsp Salt; 2 tbsp Soy sauce; 2 tbsp Vinegar; 4 tbsp Macrobiotic dashi stock; 1 tablespoon~ Chunky ra-yu

cookpad.japan @cookpad_jp

I'm basically addicted to chunky ra-yu.

You don't need to pre-soak the kiriboshi daikon. Soak in the seasoning instead. You can use water instead of dashi stock if you like. I didn't add much soy sauce because of the saltiness of the ra-yu. If using normal ra-yu, you can add a bit more soy sauce. Recipe by Ruruko

I'm basically addicted to chunky ra-yu.

cookpad.japan @cookpad_jp

I'm basically addicted to chunky ra-yu.

Saved

Ingredients

4 servings

40 gramsKiriboshi daikon
3 gramsKombu for dashi stock
Vegetables
1Cucumber
50 gramsCarrot
1/2 tspSalt
Combined seasonings:
2 tbspSoy sauce
2 tbspVinegar
4 tbspMacrobiotic dashi stock
1tablespoon~ Chunky ra-yu

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Steps

1

Quickly rinse the kiriboshi daikon and drain well. Julienne the carrot and the cucumber, lightly salt and squeeze drain excess water.
2

For people with weak teeth, if you lightly boil the daikon in dashi stock (not listed) it'll be easier to chew.
3

You can use kombu that you've been using beforehand to make dashi stock. If you're using new kombu, cut it up with scissors.
4

Add the kiriboshi daikon, cucumber, carrot and kombu to the combined flavoring ingredients and leave it all to soak for 1 hour.
5

Adjust the taste with the chunky ra-yu. Or the eaters can add as much as they prefer.
6

If you want a sweeter salad, add mirin or maple syrup. I think the sweetness of the kiriboshi daikon is plenty though.