Discover a revolutionary and healthy way to enjoy dried daikon radish with this incredible salad recipe. Offering the satisfying fullness of potato salad, it's easy to prepare and packed with vegetables, making it a perfect side dish. The delightful crunch of dried daikon radish and cucumber, combined with the savory umami of ham, creates a harmonious blend. A hint of refreshing Japanese mustard adds a tantalizing kick that will awaken your appetite. It's so delicious you'll want to eat it endlessly, and it's versatile enough for flavor variations.
Ingredients
Main Ingredients (2 servings)
- Dried Kiri-boshi Daikon 30g
- Cucumber 80g
- Ham 50g
Seasonings
- [A] Mayonnaise 35-40g
- [A] Japanese Mustard (tube) 6cm
- [A] MSG(Ajinomoto) (MSG) 4 dashes
- [A] Salt 1 pinch
- [A] Sugar 1 pinch
- [A] Black Pepper to taste
- [A] Dried Parsley to taste
- Salt 1 pinch (for salting cucumber)
Steps
- Place 30g dried kiri-boshi daikon in a bowl, pour in water, and soak for 15 minutes to rehydrate.
- Cut off the ends of the cucumber and slice thinly.
- Cut the ham into your desired shape.
- Put the sliced cucumber into a bowl, add 1 pinch salt, and mix well, massaging it in.
- Firmly squeeze out the water that comes out of the cucumber. Tip! Squeezing the water out of the cucumber thoroughly ensures a delicious flavor that isn't diluted.
- Drain the rehydrated kiri-boshi daikon in a colander and squeeze out the water thoroughly. Tip! Squeezing out all the water from the kiri-boshi daikon prevents the flavor from becoming diluted.
- In a separate bowl, combine the squeezed kiri-boshi daikon, cucumber, and ham.
- Add 35-40g mayonnaise, 6cm Japanese mustard, 4 dashes MSG(Ajinomoto) (MSG), 1 pinch salt, 1 pinch sugar, and black pepper to taste, then mix well.
- Plate the salad and sprinkle with dried parsley to taste as a garnish.
- For a flavor variation, add garlic powder or katsuobushi (bonito flakes) if desired.
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