Easiest Way to Cook Appetizing Daikon Radish Sprout Salad
Daikon Radish Sprout Salad. A lovely, yet extremely easy Japanese salad to prepare is arugula and daikon radish sprouts (kaiware) salad with a simple dressing of fresh-squeezed lemon juice, olive oil, and sea salt. The premise of Japanese cooking is to highlight the natural and fresh flavors of foods. Wash the sprouts well, and cut off the roots.
The Best Daikon Radish Salad Recipes on Yummly Steamed and Raw Radish Salad with Kimchi and Sesame The Kitchn. Daikon radish salad with bean sprouts (moyashi) and spinach is a tasty way to get some more vegetables in your diet. You can cook Daikon Radish Sprout Salad using 7 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Daikon Radish Sprout Salad
- Prepare 2 of packs Daikon radish sprouts.
- Prepare 10 of Imitation crab sticks.
- Prepare 2 tbsp of ◎Sugar.
- Prepare 1 1/2 tbsp of ◎Vinegar.
- You need 2 tsp of each ◎Soy sauce, miso.
- It’s 1 tsp of ◎Sesame oil.
- Prepare 1 pinch of Salt.
The salad's primary seasoning is made up of the magic combination of soy sauce, sesame seeds, vinegar, and sesame oil. Place the radish in a medium bowl and toss with red pepper powder, sugar, salt, green onion and garlic. Sprinkle the mixture with vinegar and mix well. Adjust to taste, adding additional salt, sugar or vinegar, if needed.
Daikon Radish Sprout Salad step by step
- Wash the sprouts well, and cut off the roots. Shred the crab sticks into thin strips..
- Combine all the ◎ ingredients..
- Add the sprouts to the combined sauce. Add salt and leave for about 10 minutes. At first the sauce won't blend well with the sprouts, as shown here..
- In about 10 minutes, the sprouts will wilt and become saturated with the sauce..
- Add the shredded crab sticks, and chill in the refrigerator..
- Transfer to a serving plate, pour remaining sauce over it and serve..
- If you let it rest overnight in a plastic container in the refrigerator, the flavors will blend together and become even more delicious. The version in the main photo was left to marinate overnight. The colors don't change that much, so you can make a large batch and serve it as an appetizer when guests come..
- I used two 60 g packs of sprouts, for reference. Please use that as a guide for the amount of marinade sauce you use..
- Variation: You can use cucumbers instead of the sprouts. This idea came from a friend of mine. Finely julienne the cucumber, rub a little salt and tightly squeeze out all the moisture. You can also use white sesame paste instead of sesame oil..
Roasting the vegetables gives them a lovely caramelization and really mellows out the radishes. If you think you don't like radishes or Brussels sprouts, you've gotta try this dish! Allow kiriboshi daikon (dried radish) to reconstitute in water, squeeze the water from it and cut into bite-size lengths. Wash kaiware daikon (radish sprouts) with water, and cut into bite-size lengths. Blend all the salad dressing ingredients.