While daikon radish is delicious whether simmered or stir-fried, it is also popular as a salad in Japan. In Japanese Daikon Salad, you can enjoy the crunchy texture and flavor of daikon, enhanced with traditional Japanese seasonings and toppings, creating a delightful experience.
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What is Japanese Daikon Salad?
Japanese Daikon Salad is a dish made by cutting daikon radish into matchstick-sized pieces and tossing them with traditional Japanese seasonings such as mirin, rice vinegar, and soy sauce. Shaved bonito flakes (katsuobushi) and shredded nori seaweed are often added as toppings.
Due to its quick and easy preparation, it is a great choice when you want to add a vegetable dish to your diet. Additionally, since it uses a large amount of daikon, it serves as an ideal way to use up any leftover daikon as well. You will love its crunchy texture.
Optimal part of daikon to use
Daikon radish has distinct characteristics depending on its parts. It is classified into upper, middle, and lower parts, starting from the leaves, with each part exhibiting the following features:
Upper part: Rich in moisture and strong in sweetness, low in spiciness, making it suitable for raw consumption, such as in salads.
Middle part: Well-balanced between spiciness and sweetness, making it suitable for simmered dishes.
Lower part: Low in moisture and high in spiciness, easily absorbs flavors, and is suitable for pickles.
In Japanese daikon salad, where the daikon is consumed raw, using the upper part is optimal. While the lower part can also be used, it might have a slightly stronger spiciness.
Common toppings
Common toppings for Japanese daikon salad include shaved bonito flakes and shredded nori seaweed. It is typical to use either or both, but if you have to choose, adding bonito flakes is particularly recommended due to their savory flavor, which pairs well with daikon.
In addition to these, kaiware sprouts (daikon radish sprouts) are sometimes used for added color. Feel free to experiment with various toppings according to your preference.
📋Step-by-step recipe
Ingredients
- 8.1 oz daikon radish (using the upper part is recommended)
Seasonings:
- 1 tsp mirin
- ½ tsp sugar
- 1 Tbsp rice vinegar
- 1 Tbsp soy sauce
- 1 Tbsp toasted sesame oil
- 1 Tbsp toasted white sesame seeds
Toppings:
- 2 tsp shaved bonito flakes (katsuobushi)
- 1 Tbsp shredded nori seaweed
Instructions
🕒 Total: 6 mins
Step 1
Peel daikon slightly thicker and cut it into matchstick-sized pieces.
Step 2
In a small bowl, combine seasonings (mirin, sugar, rice vinegar, soy sauce, sesame oil, and sesame seeds), and whisk everything together.
Step 3
Put the matchstick-sized daikon in a large bowl, pour the mixture from the small bowl over it, and toss them together.
Step 4
Serve in bowls and top with shaved bonito flakes and shredded nori seaweed to taste.
To store
You can store it in the refrigerator for up to 3 days.
If you try this recipe, I’d love to hear what you think. Please consider leaving a review and star rating in the comments below. If you enjoyed it, I’d really appreciate it if you shared it with your friends.
Recipe card
Japanese Daikon Salad
Ingredients
- 8.1 oz daikon radish (using the upper part is recommended)
Seasonings:
- 1 tsp mirin
- ½ tsp sugar
- 1 Tbsp rice vinegar
- 1 Tbsp soy sauce
- 1 Tbsp toasted sesame oil
- 1 Tbsp toasted white sesame seeds
Toppings:
- 2 tsp shaved bonito flakes (katsuobushi)
- 1 Tbsp shredded nori seaweed
Instructions
- Peel daikon slightly thicker and cut it into matchstick-sized pieces.
- In a small bowl, combine seasonings (mirin, sugar, rice vinegar, soy sauce, sesame oil, and sesame seeds), and whisk everything together.
- Put the matchstick-sized daikon in a large bowl, pour the mixture from the small bowl over it, and toss them together.
- Serve in bowls and top with shaved bonito flakes and shredded nori seaweed to taste.
Notes
- You can store it in the refrigerator for up to 3 days.
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