Daikon Salad [Japanese Radish with Plum Sauce]
A meditation on a plate - delicate, simple and radiating wholeness.
Daikon, a Japanese radish, is a lovely and delicate winter root vegetable native to East Asia. Daikon is typically prepared in a few standard ways – pickled, simmered in soups and shredded and dried to make a snack a called kiriboshi-daikon. The sprouts are usually used in sushi dishes, and the leaves are a welcome addition in a stir-fry. Our Daikon Salad presents the radish in its purest form, adorned with a light plum sauce and a sprinkling of Nori.
The Daikon Salad has great texture and is perfectly balanced between sweet, salty and tangy. The nori flakes add an Umami depth that complements the plum sauce and adds color contrast for presentation.
Crush the nori using just your hands and add it to your salad just before serving.
Simple, colorful and packed with flavor and nutrients the salad is easy to prepare. It lends itself to a gorgeous presentation, so it’ll impress for sure.
Falls in love with freshly grilled fish, grouper or mackerel.
Brings dreams of a quiet beach on Okinawa Honto.
In the spice chest sesame and scallions.
Suggestions and Alternatives
- Be sure to serve immediately as the Daikon will start to wilt if left too long.
- Plum sauce can be found in most markets, but if not you can substitute it for honey with one teaspoon of lemon juice.
- If you do not own a Japanese mandolin, just use a very sharp knife and julienne.
- You can also grate the radish, which is the most appropriate method called Daikon oroshi.
- There are several variations of Daikon radish, but the purple variety we’ve used is commonly found in US markets.
- For another salad with nori, try our Ahi Poke Bowl.
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Japanese Daikon Salad with sesame oil and plum sauce
Japanese Daikon Salad
- 1 whole daikon fresh
- 1 whole purple daikon fresh
- 2 tbs. plum sauce quality
- 1/2 tbs. sesame oil quality
- 1 teaspoon. Kosher salt
- 2 tbs. nori quality
- 1 scallion fresh
Instructions for Japanese daikon salad
Using a Japanese mandolin set blade level to 1/4 inch.
Peel both white and purple Daikon. shred using a box grater and keep them separate.
Wrap each pile of shredded white and purple Daikon in damp paper towels, then set aside
Slice purple Daikon into rounds using a Japanese mandolin and arrange around a bowl.
in a small bowl add plum sauce, sesame oil, Kosher salt
whisk until completely incorporated. set aside
Add both grated Daikon to bowl and dress
crumble one sheet of sushi nori until dusted and sprinkle over salad
julienne scallion on a bias and add to top of salad