Daikon Radish and Chikuwa Salad. Shred the crabsticks, and drain the corn very well. Daikon is mild flavored, very large, white Japanese radish, and it's often used as garnishing for sashimi or grated and served with Agedashi Tofu or Tempura. The Daikon radish salad is a very healthy recipe as the root is enjoyed raw without damaging the nutritious values.

Daikon Radish and Chikuwa Salad Done! makes a great salad to be served in small portions with other main course meals. The premise of Japanese cooking is to highlight the natural and fresh flavors of foods. Often, a typical Japanese meal will include several small "okazu" main and side dishes, and it would seem completely natural to incorporate two different types of Japanese salads served in very small portions. You can cook Daikon Radish and Chikuwa Salad using 4 ingredients and 5 steps. Here is how you cook that.

Ingredients of Daikon Radish and Chikuwa Salad

  1. Prepare 6 cm of piece Daikon radish.
  2. It’s 2 of Chikuwa.
  3. You need 1 of Bonito flakes.
  4. Prepare 1 of Ponzu.

For example, this arugula and kaiware (daikon radish sprouts) salad, along with a small. Place the radish in a medium bowl and toss with red pepper powder, sugar, salt, green onion and garlic. Sprinkle the mixture with vinegar and mix well. Adjust to taste, adding additional salt, sugar or vinegar, if needed.

Daikon Radish and Chikuwa Salad instructions

  1. Cut the daikon radish into rather thick matchsticks, massage with salt and leave for about 10 minutes..
  2. Slice the chikuwa into 5 mm thick rounds..
  3. Squeeze the daikon radish well and mix with the chikuwa..
  4. Put on a serving plate, add bonito flakes, ponzu sauce, as well as soy sauce to taste and serve..
  5. I also recommend mixing in julienned shiso leaves..

There are lots of recipes to make salads using Daikon radish in Japan. Daikon is a very common vegetable Japanese people use all year round for everyday meals (although it is in season in winter). This Daikon Salad can be prepared with a very easy and tasty Ponzu based dressing in no time. Shave the daikon into ribbons with a vegetable peeler. Drain any liquid and transfer radishes to a large bowl.

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