Kiriboshi Daikon Chinese-style Salad

Kiriboshi Daikon Chinese-style Salad

I tried making Chinese-style salad with chunky ra-yu (Recipe ID: 1101156). This dish is quite similar to a jellyfish salad.

Ingredients: 4 servings

Kiriboshi daikon
40 g
Kombu for dashi stock
3 g
50 g
1/2 teaspoon
Combined seasonings:
Soy sauce
2 tablespoons
2 tablespoons
Macrobiotic dashi stock
4 tablespoons
Chunky ra-yu (Recipe ID: 1101156)
1 tablespoon~


1. Quickly rinse the kiriboshi daikon and drain well. Julienne the carrot and the cucumber, lightly salt and squeeze drain excess water.
2. For people with weak teeth, if you lightly boil the daikon in dashi stock (not listed) it'll be easier to chew.
3. You can use kombu that you've been using beforehand to make dashi stock. If you're using new kombu, cut it up with scissors.
4. Add the kiriboshi daikon, cucumber, carrot and kombu to the combined flavoring ingredients and leave it all to soak for 1 hour.
5. Adjust the taste with the chunky ra-yu. Or the eaters can add as much as they prefer.
6. If you want a sweeter salad, add mirin or maple syrup. I think the sweetness of the kiriboshi daikon is plenty though.

Story Behind this Recipe

I'm basically addicted to chunky ra-yu.