Name: Mizuna Salad
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Yield: 2 servings
Cuisine: Japanese Cuisine
Ingredients: Mizuna 1 bunch; Dried Daikon Radish (KibishidaiKon) 30g; Imitation Crab Sticks 1 pack; Sugar 1/2 tsp; Salt a pinch; [A] Mayonnaise 3 tbsp; [A] Shiro Dashi (White Soy Sauce Base) 1/2 tbsp; [A] Toasted Sesame Seeds 2 tbsp; [A] Dried Daikon Radish Soaking Liquid 2 tbsp

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Original: English

Mizuna Salad

by 食事処さくらの料理教室

A flavorful side salad featuring mizuna and nutrient-rich dried daikon radish that pairs perfectly with rice. The exquisite match of crisp mizuna and crunchy dried daikon creates a dish you'll enjoy until the very last bite. It's healthy, satisfying, and incredibly quick to prepare, making it ideal for busy days.

Ingredients

Scale:

Main Ingredients (2 servings)

Seasonings

[A] Mayonnaise 3 tbsp
[A] Shiro Dashi (White Soy Sauce Base) 1/2 tbsp
[A] Toasted Sesame Seeds 2 tbsp
[A] Dried Daikon Radish Soaking Liquid 2 tbsp

📖Cooking Basics

miso（ramen）

dry（tantanmen）

Steps

Lightly rinse 30g of Dried Daikon Radish under running water.
🕒 00:15
Soak the rinsed dried daikon radish in 300ml of water and rehydrate for 5 minutes. (Key Tip!) Rehydrating in a small amount of water prevents the loss of umami and nutrients.
🕒 00:34
Trim the root ends of 1 pack of Mizuna and chop it into bite-sized pieces, about the width of your little finger.
🕒 01:06
Rinse the chopped mizuna a few times under running water and soak in enough water to cover for 5-10 minutes to remove bitterness. (Key Tip!) Soaking the mizuna in water removes its astringency and bitterness, resulting in a fresh, crisp texture.
🕒 01:51
Lightly squeeze the excess water from the rehydrated dried daikon radish and set aside. (Key Tip!) Avoid squeezing too hard, as this will also remove flavor. Squeeze just enough to prevent it from becoming completely dry.
🕒 02:08
Reserve the soaking liquid from the dried daikon radish for later use.
🕒 02:33
Finely shred 1 pack of Imitation Crab Sticks using a fork or your fingers.
🕒 02:48
Cut the rehydrated dried daikon radish into pieces similar in length to the chopped mizuna.
🕒 03:24
In a bowl, combine 3 tbsp of Mayonnaise, 1/2 tbsp of Shiro Dashi (White Soy Sauce Base), 2 tbsp of Toasted Sesame Seeds, and 2 tbsp of the Dried Daikon Radish Soaking Liquid. Mix well until all ingredients are fully incorporated. (Key Tip!) The dried daikon radish soaking liquid is packed with umami and nutrients and has a subtle sweetness, making it a good substitute for mirin. It can also be used to add depth to miso soup and stews.
🕒 03:43
Thoroughly drain the soaked mizuna using a salad spinner or by patting it dry. (Key Tip!) Properly draining the mizuna prevents the dressing from becoming diluted and ensures the flavors remain distinct.
🕒 04:56
Add the drained mizuna to a bowl and season with a pinch of Salt and a pinch of Sugar. Mix well to combine. (Key Tip!) Pre-seasoning the mizuna with salt and sugar makes it pliable, easier to mix with other ingredients, and enhances the overall flavor.
🕒 05:22
Add the chopped dried daikon radish and shredded imitation crab sticks to the bowl with the mizuna. Gently mix by hand. (Key Tip!) Mixing the ingredients before adding the dressing helps to distribute it evenly.
🕒 05:55
Pour the prepared dressing over the ingredients and mix thoroughly until everything is well combined.
🕒 06:21
Taste and add 1/2 tsp of Sugar, mixing again thoroughly. (Key Tip!) Adding sugar at the end provides an initial burst of sweetness, creating a rich flavor that pairs perfectly with rice.
🕒 06:54
Transfer to a serving dish. Enjoy!
🕒 07:39