Kombu (Kelp) Cucumber Daikon Salad

Name: Kombu (Kelp) Cucumber Daikon Salad
Yield: 4 servings
Cuisine: British
Ingredients: 20 g Dry Shredded Kombu (Kelp); 1 Continental Cucumber OR any cucumbers about 300g; 150 g Daikon about; 1/2 teaspoon Salt; Toasted Sesame Seeds; <Dressing Ingredients>; 1 tablespoon Sugar; 2 tablespoons Rice Vinegar; 1 tablespoon Soy Sauce

Hiroko Liston @hirokoliston

Melbourne, Australia

A Daiso store has opened in a shopping centre near my house recently. If you are interested in Japanese culture, you must know Daiso. Daiso stores sell a great variety of Japanese products all at one price $2.80 each in Australia. They sell some cooking ingredients and ‘Shredded Kombu (Kelp)’ is one of them. Since the discovery of ‘Shredded Kombu (Kelp)’ in the store, I have been cooking it a lot. This is one of the kelp dishes that my family has been enjoying.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

20 gDry Shredded Kombu (Kelp)
1Continental Cucumber OR any cucumbers about 300g
150 gDaikon about
1/2 teaspoonSalt
Toasted Sesame Seeds
<Dressing Ingredients>
1 tablespoonSugar
2 tablespoonsRice Vinegar
1 tablespoonSoy Sauce

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Steps

1

Soak the dry Shredded Kombu (Kelp) in cold water for 10 minutes, drain, rinse and drain again.
2

Thinly slice Cucumber, remove skin of Daikon and thinly slice, both into a bowl. I always use a slicer as it is the easiest and quickest way. If Daikon is large, cut in half or quarter lengthways before slicing.
3

Add Salt and massage, then rest for a while.
4

Combine Sugar, Rice Vinegar and Soy Sauce to make dressing.
5

Squeeze the Cucumber and Daikon to remove excess salty water, combine with Kombu (Kelp) and Dressing and mix well. You might get the slimy texture from the Kombu.
6

Sprinkle some Sesame Seeds and serve.