Daikon Radish Sprout Salad

Name: Daikon Radish Sprout Salad
Yield: 3 servings
Cuisine: American
Ingredients: 2 packs Daikon radish sprouts; 10 Imitation crab sticks; 2 tbsp ◎Sugar; 1 1/2 tbsp ◎Vinegar; 2 tsp each ◎Soy sauce, miso; 1 tsp ◎Sesame oil; 1 pinch Salt

cookpad.japan @cookpad_jp

Daikon radish sprouts are inexpensive and available everywhere, and are really handy to use as toppings or garnish when a little color is needed. I always seem to have some left over, so I was wondering if there was a recipe that would allow me to use them in something that could be marinated in advance. The marinade sauce is adapted from a recipe that I wrote down from a booklet I saw more than 10 years ago. It was a sweet sauce so I thought it would go well with the spiciness of the sprouts. I tweaked the recipe in many ways to work well with the ingredients.

I'm not sure how long this lasts since we always finish it the next day. Please try to finish it as soon as possible. You can of course make it in a plastic container from the start. I just prefer to make it in a bowl and then transfer it to a plastic container because I think the flavors meld better that way, especially if this is to be eaten the same day it's made.
If you use cucumbers instead of sprouts as suggested in step 9, be aware that cucumber changes color faster than sprouts, so you may want to eat the salad the same day it's made. For about 3 servings. Recipe by Sabumochi

cookpad.japan @cookpad_jp

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Ingredients

3 servings

2packs Daikon radish sprouts
10Imitation crab sticks
2 tbsp◎Sugar
1 1/2 tbsp◎Vinegar
2 tspeach ◎Soy sauce, miso
1 tsp◎Sesame oil
1 pinchSalt

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Steps

1

Wash the sprouts well, and cut off the roots. Shred the crab sticks into thin strips.
2

Combine all the ◎ ingredients.
3

Add the sprouts to the combined sauce. Add salt and leave for about 10 minutes. At first the sauce won't blend well with the sprouts, as shown here.
4

In about 10 minutes, the sprouts will wilt and become saturated with the sauce.
5

Add the shredded crab sticks, and chill in the refrigerator.
6

Transfer to a serving plate, pour remaining sauce over it and serve.
7

If you let it rest overnight in a plastic container in the refrigerator, the flavors will blend together and become even more delicious. The version in the main photo was left to marinate overnight. The colors don't change that much, so you can make a large batch and serve it as an appetizer when guests come.
8

I used two 60 g packs of sprouts, for reference. Please use that as a guide for the amount of marinade sauce you use.
9

Variation: You can use cucumbers instead of the sprouts. This idea came from a friend of mine. Finely julienne the cucumber, rub a little salt and tightly squeeze out all the moisture. You can also use white sesame paste instead of sesame oil.