I used non-oil dressing with yuzu-kosho flavour. This dressing matches daikon and mizuna leaves really well. It is very appetizing!
I had leftover yuzu-kosho so I made some dressing with it and created this recipe.
Adjust the amount of yuzu-kosho paste and vinegar to your liking.Add some salad cress and it will add a pepperiness to this dish.
Enjoy Japanese food around the world.