Crispy Yamitsuki! Kiriboshi daikon salad
"Kiriboshi daikon salad" recipe using dried daikon. The crispy texture and deep taste make you sick! Unlike raw radish, it is easy to cut because it does not have to be shredded.
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Material
( For 2-3 people )
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Kiriboshi daikon |
50g (1.76oz) |
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Cucumber |
One |
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mayonnaise |
2 tablespoons |
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Sesame seeds |
1 tablespoon |
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Chicken soup base, soy sauce, sugar, vinegar, sesame oil |
1 tsp |
"Kiriboshi daikon salad" recipe using dried daikon. The crispy texture and deep taste make you sick! Unlike raw radish, it is easy to cut because it does not have to be shredded.
Kiriboshi daikon salad
Ingredients (for 2-3 people)
Kiriboshi daikon 50g (1.76oz)
1 cucumber 2 tablespoons mayonnaise
1 tablespoon sesame seeds
1 teaspoon of chicken broth, soy sauce, sugar, vinegar, sesame oil
How to make
Soak the dried daikon in lukewarm water for about 30 minutes and put it back.
Squeeze the returned dried daikon radish well and cut into 3-4 cm lengths. Cut the cucumber into julienne.
Put all the dried daikon, cucumber and seasonings in a bowl and add the whole to complete.
What is its taste?
The texture of crispy dried daikon radish and the deep flavor that overflows as you chew. The mellow mayonnaise is matched with the rich flavor of chicken soup and the aroma of sesame, resulting in a savory taste.
The taste will be more familiar to the whole cucumber after it has been left for a while than when it is freshly made, and the cucumber will be soft and easy to eat. This recipe is also recommended for making and lunch boxes.