Daikon Sesame Salad

Translucent and crunchy radish strips soaked in a savory umami dressing. It's fresh and sharp, with toasted sesame notes balancing the vinegar's acidity.

• Prep time: 20 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 109
• Protein: 5 g
• Carbs: 9 g
• Fat: 6 g

Ingredients

• 500 g Korean radish ( julienned )
• 1 tsp Gray sea salt
• 2 tbsp soy sauce
• 2 tbsp Rice vinegar
• 1 tbsp mirin
• 1 tsp White sugar
• 1 tbsp Sesame oil
• 1 tbsp Sesame seed ( toasted )
• 1 piece nori seaweed ( finely shredded )
• 1 tbsp bonito flakes optional

Instructions

1. Slice the radish

   Peel the Korean radish. Slice it thinly, then cut into 2-3 mm thick matchsticks. The cut must be regular to ensure a uniform bite.

2. Salt and drain

   Mix the radish with sea salt. Let it sit for 10 minutes. The radish will release its water and become flexible. Squeeze firmly between your hands to extract as much liquid as possible.

3. Make the dressing

   In a bowl, dissolve the sugar in the rice vinegar. Add the soy sauce, mirin, and sesame oil. Whisk lightly with a fork.

4. Assemble and finish

   Pour the dressing over the radish. Add the sesame seeds, shredded nori, and bonito flakes. Toss gently and serve immediately to maintain the crunch.

Chef's tips

• Squeeze the radish really hard after salting, otherwise the residual water will dilute your dressing and ruin the balance.
• If you can't find Korean radish, black radish works but is much more pungent.

Storage

Keeps for 24 hours in the fridge, but the radish will lose its crunch over time.