Daikon Sesame Salad
Ingredients
- 500 gKorean radish (julienned)
- 1 tspGray sea salt
- 2 tbspsoy sauce
- 2 tbspRice vinegar
- 1 tbspmirin
- 1 tspWhite sugar
- 1 tbspSesame oil
- 1 tbspSesame seed (toasted)
- 1 pcnori seaweed (finely shredded)
- 1 tbspbonito flakes
Method
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.
- 1
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
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
In a bowl, dissolve the sugar in the rice vinegar. Add the soy sauce, mirin, and sesame oil. Whisk lightly with a fork.
- 4
Pour the dressing over the radish. Add the sesame seeds, shredded nori, and bonito flakes. Toss gently and serve immediately to maintain the crunch.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 24 hours in the fridge, but the radish will lose its crunch over time.
