10-minute recipe "Kiriboshi daikon tuna mayo corn salad"
A simple recipe for "Kiriboshi daikon tuna mayo corn salad" that can be made without using fire or a kitchen knife. Accented with spicy black pepper.
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Material
( For 2 people )
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Kiriboshi daikon |
30g (1.06oz) |
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corn |
100g (3.53oz) |
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mayonnaise |
2 tablespoons |
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Tuna boiled can |
70g (2.47oz) |
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salt |
a little |
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Black pepper |
Appropriate amount |
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 "Kiriboshi Daikon Tuna Mayo Corn Salad" that can be made without using fire or kitchen knives.
◆ Material
Kiriboshi daikon 30g (1.06oz)
Cone 100g (3.53oz)
2 tablespoons mayonnaise
Tuna boiled can 70g (2.47oz)
A little salt and a little black pepper
◆ 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. Put dried daikon, corn, tuna, mayonnaise, salt and black pepper in a bowl and mix well to complete.
◆ What is the taste?
Mayonnaise wraps the taste of dried daikon and tuna for a mellow taste. Occasionally the fresh sweetness of the corn pops. Pepper black pepper that tightens the whole. The crispy texture is also comfortable, and the chopsticks go on and on.
It is delicious even if you change the black pepper to shichimi pepper to your liking. It's very easy and quick to make, so it's perfect as a side dish on a busy day.