Ingredients
- 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!
