Daikon radish:Choose a fresh white daikon with green leaves that look nice and crisp. The key to this salad’s texture is the crispness of your daikon!
Can ned tuna:Feel free to choose your preferred variety-water-packed or oil-packed is fine. Both types work well in this recipe, so just choose based on your taste or what’s readily available in your pantry.
Mayonnaise:I usedJapanese mayonnaise, but any type will do. It’s used mainly to bind everything together, so feel free to use the one in your fridge!
Dressing ingredients:Mix togetherdark soy sauce, sugar, toasted sesame seeds, toasted sesame oil, olive oil, garlic paste, lemon juice, and a pinch of white pepper powder to create a flavorful blend.
Toppings:Sprinkle kizami nori (finely shredded dried seaweed) andbonito flakes (katsuobushi).
Instructions
Thinly slice ¼ daikon radish and then cut it into matchsticks.
Place them in a bowl and sprinkle with ½ tsp salt . Massage until evenly covered and sit for 5 minutes to draw out the excess moisture.
Pour all of the dressing ingredients ( 1 tbsp Japanese soy sauce (koikuchi shoyu) , 1 tsp sugar , ½ tbsp toasted sesame oil , ½ tbsp olive oil , ½ tsp lemon juice , ½ tsp garlic paste , ½ tbsp toasted white sesame seeds and 1 pinch ground white pepper ) into a small bowl and whisk until smooth.
Once 5 minutes have passed, thoroughly squeeze the daikon to release the water and discard the liquid.
Mix 70 g canned tuna and 1 tbsp Japanese mayonnaise into the daikon.
Transfer to serving bowls and drizzle with the dressing. Garnish with bonito flakes (katsuobushi) and kizami nori (shredded nori) to taste. Enjoy!
Addictive Daikon Salad (Izakaya Style) · Dinner Match Lab | Dinner Match Lab
