Mixed Cucumber and Kiriboshi Daikon Salad

Mixed Cucumber and Kiriboshi Daikon Salad

This refreshing tossed salad is the perfect accompaniment to rich main dishes.

Ingredients: 4 servings

Kiriboshi daikon
a small amount
1 1/2 tablespoons
☆Bonito-based dashi stock granules
1/2 teaspoon
1 1/2 tablespoons
☆Soy sauce
1 heaped tablespoon
1 tablespoon
Sesame seeds
1 tablespoon
Bonito flakes
to taste


1. Reconstitute the kiriboshi daikon by soaking it in water for 5 minutes. Bring some water to a boil, and boil it for 1 minute before straining in a colander.
2. Cut the cucumber in half lengthwise, then slice on an angle. Sprinkle with salt. Once the moisture is released, squeeze it out and place in a bowl.
3. Squeeze the excess water from the kiriboshi daikon, add it to the cucumber and toss with the ☆ ingredients. Sprinkle sesame seeds evenly, then top with bonito flakes.

Story Behind this Recipe

I wanted to use kiriboshi daikon in a light tossed salad instead of in a simmered dish.