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 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 square sticks and tossing them with traditional Japanese seasoning. Bonito flakes (katsuobushi) and 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 meal. Additionally, since it uses a large amount of daikon, it serves as an ideal way to utilize leftover daikon as well.
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 other parts can also be used, they might have a slightly stronger spiciness.
Common toppings
Common toppings for Japanese daikon salad include shaved bonito flakes and chopped nori seaweed. It is typical to use either one or both, but if you have to choose, adding shaved bonito flakes is particularly recommended due to their savory flavor, which pairs well with daikon.
For additional color, radish sprouts are sometimes used as well. Feel free to include them according to your preference.
Ingredients
- 8.1 oz. (230g) 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 sesame oil
- 1 Tbsp toasted white sesame seeds
Toppings (optional):
- 2 tsp shaved bonito flakes (katsuobushi)
- 1 Tbsp chopped nori seaweed
Step-by-step instructions
🕒 Total 6 mins
Step 1
Peel the daikon slightly thicker and cut it into sticks that are 0.04-0.08 inches (1-2mm) square.
Step 2
In a small bowl, add the seasonings (mirin, sugar, rice vinegar, soy sauce, sesame oil, and sesame seeds), and whisk everything together.
Step 3
Put the diced daikon in a large bowl and pour the mixture prepared in the small bowl over it, then toss them together.
Step 4
Serve in each bowl and top with shaved bonito flakes and chopped nori seaweed.
To Store
You can store it in the refrigerator for up to 3 days.
Recipe Card
Japanese Daikon Salad
Ingredients
- 8.1 oz. (230g) 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 sesame oil
- 1 Tbsp toasted white sesame seeds
Toppings (optional):
- 2 tsp shaved bonito flakes (katsuobushi)
- 1 Tbsp chopped nori seaweed
Instructions
- Peel the daikon slightly thicker and cut it into sticks that are 0.04-0.08 inches (1-2mm) square.
- In a small bowl, add the seasonings (mirin, sugar, rice vinegar, soy sauce, sesame oil, and sesame seeds), and whisk everything together.
- Put the diced daikon in a large bowl and pour the mixture prepared in the small bowl over it, then toss them together.
- Serve in each bowl and top with shaved bonito flakes and chopped nori seaweed.
Notes
- You can store it in the refrigerator for up to 3 days.
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