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Daikon Radish Salad With Natto

Daikon Radish Salad With Natto

The stickiness of the natto coats the vegetables well in this surprisingly refreshing and delicious salad.

Ingredients

Natto (fermented soy beans)
1 pack
Daikon radish
about 5 cm
Carrot
5 cm of the thin end
Cucumber
1/2
Wakame seaweed
about 10 g
Bonito flakes
1 packet
■ The sauce that comes with the natto
1 packet
■ The Japanese mustard that comes with the natto
1 packet
■ Ponzu
1 tablespoon
■ Sugar
1 teaspoon
■ Grated garlic
about 1/2 teaspoon

Steps

1. Finely julienne the daikon radish and carrot, sprinkle with a little salt and leave until wilted.
2. Julienne the cucumber. Rehydrate the wakame seaweed and cut up into easy to eat pieces.
3. Combine the ■ ingredients and the natto in a bowl.
4. Squeeze out the vegetables from Step 1, and add them and the cucumber, wakame seaweed and bonito flakes to the bowl from Step 3 and mix well.
5. Sprinkle on some white sesame seeds to finish.

Story Behind this Recipe

I like natto, so I added it to the vegetables I usually eat to make them really healthy.