Mixed Cucumber and Kiriboshi Daikon Salad
cookpad.japan @cookpad_jp
I wanted to use kiriboshi daikon in a light tossed salad instead of in a simmered dish.
In Step 1, you can use a microwave instead of a stovetop.
Squeeze the kiriboshi daikon and cucumber well, so that the it doesn't get too watery. Recipe by Harapekoayu
Open in Cookpad AppCooking Instructions
- 1
Reconstitute the kiriboshi daikon by soaking it in water for 5 minutes. Bring some water to a boil, and boil it for 1 minute before straining in a colander.
- 2
Cut the cucumber in half lengthwise, then slice on an angle. Sprinkle with salt. Once the moisture is released, squeeze it out and place in a bowl.
- 3
Squeeze the excess water from the kiriboshi daikon, add it to the cucumber and toss with the ☆ ingredients. Sprinkle sesame seeds evenly, then top with bonito flakes.
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