Sprache:
A fresh Japanese radish salad is one of Japan’s simplest and most flavourful raw vegetable salads. The salad is enhanced with a mild vinegar dressing, toasted sesame seeds and a little Nori. It makes a delicious side dish for all meals, dishes, seasons and times of day.
Daikon Sarada (daikon salad) is a very popular side dish in traditional Japanese restaurants and even in simple neighbourhood pubs. However, daikon salad is just as often prepared at home in Japanese households.
The white daikon radish is used in a wide variety of dishes in Japan: this very long root vegetable is not only used in salads (often combined with carrots), but is also used to make agedashi Tofu (deep-fried Tofu) or as Tempura .
Enjoy trying out the recipe for Daikon Sarada:
Daikon Sarada
Serves 4 | 10 minutes
🖨️ Print PDF 📌 Save to PinterestA fresh Japanese daikon radish salad is one of the simplest and most flavourful raw vegetable salads in Japan. The salad is enhanced with a mild vinegar dressing, toasted sesame seeds and a little Nori. It makes a delicious side dish for any meal, occasion, season or time of day.
Ingredients (serves 4)
350 g radish (preferably the Daikon variety)
1 tbsp Shoyu (im Shop ansehen)
1 tbsp rice vinegar (im Shop ansehen)
1 tbsp sesame oil (im Shop ansehen)
1 tbsp sesame seeds (toasted) (im Shop ansehen)
1 tsp sugar
1/2 sheet Nori (im Shop ansehen)
Preparation (10 minutes)
Step 1
Get the ingredients for the Japanese radish salad ready.
Step 2
Then carefully separate the daikon radish from the thin end using a sharp knife or vegetable peeler, peel it and then cut it into long, very thin strips (about 10 centimetres). The finer the radish is cut, the better it will absorb the dressing.
Step 3
Now mix together the soya sauce, rice vinegar, sesame oil, sesame seeds and sugar in a medium-sized bowl.
Step 4
Next, add the sliced radish to the bowl and fold it in using forks, spoons or chopsticks so that the dressing is well distributed.
Step 5
Divide the radish salad between small serving plates and garnish with Nori cut into fine strips (ideally using a clean, dry pair of kitchen scissors). Done – Itadakimasu!