This traditional Japanese radish salad can be served as a snack with sake or to accompany a main dish, such as salmon teriyaki.
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Ingredients:
1/2 pound daikon (Japanese radish)
2 large carrots
1/2 cucumber
5 shiso (aka “beefsteak plant”) leaves
1/2 cup sesame oil
1/4 cup soy sauce
1/4 cup rice vinegar
Black pepper to taste
About 1/2 teaspoon brown sugar
Optional: katsuobushi (dried bonito flakes)
Directions:
Julienne the large vegetables, and place them in ice water for 15-20 minutes to crisp them. Thinly slice shiso leaves. Combine the remaining ingredients to create the dressing. Toss the chilled vegetables, sliced shiso leaves, and dressing together. Garnish with katsuobushi.
Servings: Serve family-style.
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