Empty My Fridge
Addictive Daikon Salad Recipe (Izakaya Style)
Ingredients
- Daikon¼
- Salt½ tsp
- Canned tuna70 g
- Japanese mayonnaise1 tbsp
- Bonito flake · flakes
- Nori seaweed · shredded
- Soy sauce1 tbsp
- Sugar1 tsp
- Toasted sesame oil½ tbsp
- Olive oil½ tbsp
- Lemon½ tsp
- Garlic · paste½ tsp
- Sesame seed · toasted½ tbsp
- White pepper · ground1 pinch
Instructions
- Cut the daikon into thin slices, then into matchsticks.
- Put the daikon in a bowl, sprinkle with the salt, toss to coat, and leave for 5 minutes.
- Whisk the soy sauce, sugar, sesame oil, olive oil, lemon juice, garlic paste, toasted sesame seeds and white pepper in a small bowl until smooth.
- After 5 minutes, squeeze the daikon well and discard the liquid.
- Mix the tuna and mayonnaise into the daikon.
- Divide among serving bowls, drizzle with the dressing, and top with bonito flakes and kizami nori to taste.
Summarized from Sudachi's video. Watch it for the details.
More recipes with
GarlicLemonNori seaweedDaikonBonito flakeCanned tuna
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