Recipe for "Daikon and baby sardines with sesame vinegar"! Umami of baby sardines and sesame
Here is a recipe for "Daikon radish and baby sardines with sesame vinegar. The crispy and juicy texture of daikon radish is combined with the umami of shirasu and the savory flavor of sesame seeds to create a deep taste.
| Material ( For 2 persons ) | |
|---|---|
| root | 200g (7.05oz) |
| salt (i.e. sodium chloride) | 2g (0.07oz) |
| whitebait | 30g (1.06oz) |
| ground toasted sesame seeds | 2 tablespoons |
| vinegar | 1/2 tablespoon |
Here is a recipe for "Daikon radish and baby sardines with sesame vinegar. The crispy and juicy texture of daikon radish is combined with the umami of shirasu and the savory flavor of sesame seeds to create a deep taste. Vinegar enhances the savory flavor and finishes the dish with a refreshing aftertaste.
Vinegared radish and baby sardine with sesame paste
Ingredients (2 servings)
200 g radish2 g salt
30 g shirasu (baby sardine)
2 tablespoons ground sesame seeds
1/2 tbsp vinegar
Daikon radish and baby sardine with sesame vinegar Directions
Peel radish and cut into thin strips.
Combine daikon and salt in a bowl, lightly knead, and let sit for 10 to 15 minutes to drain.
Squeeze the water out of the daikon and place in a separate container. Add the shirasu and vinegar and mix.
Add the sesame seeds and mix well.
How does radish and baby sardine with sesame vinegar taste?
The crispy and juicy texture of daikon radish is combined with the umami of shirasu and the savory flavor of sesame seeds to create a deep taste. Vinegar enhances the savory flavor, while the aftertaste is clean and refreshing. The refreshing yet rich taste will keep your chopsticks going, making this a convenient recipe for when you want another dish.
