Chinese Salad with Kiriboshi Daikon

Chinese Salad with Kiriboshi Daikon

There is a standard Chinese-style salad made with jellyfish. I made it with kiriboshi daikon (shredded dried daikon radish) instead of jellyfish. It too has a crunchy texture, and is as delicious as the original.

Ingredients: 3 to 4 servings

Kiriboshi daikon
30 g
1 tablespoon
1 teaspoon
Oyster sauce
1 tablespoon
Sesame oil
1 tablespoon
Toasted white sesame seeds
2 tablespoons


1. Rehydrate the kiriboshi daikon in lots of water. Drain and squeeze out the water well, and cut into easy-to-eat pieces. Grind 1 tablespoon of the toasted sesame seeds, and use the rest whole.
2. Finely julienne the cucumber, sprinkle with a little salt (not listed in the ingredients) and leave for a while. Lightly squeeze out the moisture.
3. Make the vinegar sauce: Put the vinegar, sugar and oyster sauce in a heatproof container. Microwave for 1 minute and mix well.
4. Put the kiriboshi daikon, cucumber, the Step 3 vinegar sauce, sesame seeds (the ground up and whole ones both), and sesame oil in a bowl, mix together well and it's done.
5. Double the recipe, and serve as a side with yakiniku (griddle-cooked barbecue-style beef).

Story Behind this Recipe

I was going to make a jellyfish and cucumber Chinese salad, when I suddenly started wondering how it would turn out if used kiriboshi daikon instead of jellyfish so I tried it.