"Japanese-style salad of dried daikon and scallops" Easy canned recipe

Simmered dishes are a staple of cooking using dried daikon radish. Salad is recommended when you want to enjoy a slightly different way of eating. Introducing "Japanese-style salad of dried daikon and scallops" that can be easily made using canned food.

◆ Material

Kiriboshi daikon 30g (1.06oz)
1 can of scallops boiled in water (65g (2.29oz))
1 tablespoon soy sauce
Bonito bonito flakes 3g (0.11oz)
2 teaspoons of sesame oil

◆ How to make

1. Rinse the dried daikon radish thoroughly, soak it in water for about 10 minutes, and then drain it thoroughly. If there is a lot of water, the finish will be sticky, so the point is to squeeze it tightly.


2. Leave about 1/3 of the juice from the scallops and lightly loosen them with chopsticks.


3. Put dried daikon radish, scallops, soy sauce, dried bonito flakes, and sesame oil in a bowl and mix well to complete.

◆ What is the taste?

Crispy and light texture. The more you chew, the more the subtle sweetness of radish spreads. The taste of the sea by scallops and dried bonito matches there. The fragrant sesame oil accentuates the simple seasoning of soy sauce.


It takes about 15 minutes including the time to return the dried daikon radish without using fire or kitchen knives. Why don't you add one item easily on the menu day of Japanese food?