There are lots of recipes to make salads using Daikon radish in Japan. Daikon is a very common vegetable Japanese people use all year round for everyday meals (although it is in season in winter). This Daikon Salad can be prepared with a very easy and tasty Ponzu based dressing in no time.
Daikon is a white long radish used in many Japanese dishes. It is usually cooked in soup or Nimono (boiled and seasoned vegetables). However, you can use Daikon raw like here too. The texture is crisp and fresh and may have a slightly hot or spicy taste. The top of the Daikon (closer to the leaves) has a milder flavor than the lower end. If you don’t like it hot, use the bottom part of the Daikon for Miso Soup or something else where the Daikon will be cooked.
It’s easy to find Daikon radish at many local supermarkets today. Try this, and inside 10 minutes you’ll have a healthy and delicious side dish.
- 1 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 1 Tbsp sesame oil
- 1/2-1 tsp sugar
- 1 Tbsp sesame seeds
- 1/4 Daikon (about 350g)
- Katsuobushi (Dried Bonito Flakes)
- Nori (Roasted Seaweed) ,thinly sliced
- In a bowl, mix soy sauce, vinegar, sesame oil, sugar, and sesame seeds.
- Peel and cut Daikon into very thin and long slices. Mix Daikon well with dressing.
- Serve with Katsuobushi and Nori on top.