Kiriboshi Daikon and Sesame Vinegar Salad
Kiriboshi Daikon and Sesame Vinegar Salad!
Have you tried Dried Shiitake in vinegared foods?
Once you put them in, they are so delicious that there is no turning back!
1) Forest-grown Shiitake has a meaty texture.
2) Cutting into thick slices, texture increases.
3) Vinegar improves Shiitake’s texture meatier.
So you might feel the gorgeous mouthfeel. This recipe is top-notch, so please try making it.
You will be surprised to find that it has an octopus-like texture.
Ingredients
(4 servings)
-
3
Dried Shiitake mushrooms
-
20g
Kiriboshi daikon( dried daikon strips )
-
1 Tbsp
Toasted, white sesame seeds
-
1
Cucumber
-
40g
Carrot
-
3g
Wakame Seaweed
-
A dash of
Salt
-
2 Tbsp
Sugar -A
-
1 Tbsp
Salad oil -A
-
2 Tbsp
Vinegar -A
-
2 Tbsp
Light soy sauce -A
-
4 tsp
Ground sesame seeds (white) -A
-
-
Steps
1
Use water to reconstitute the Shiitake, dried daikon strips, and wakame.
2
Slice the Shiitake and dried Daikon strips into bite-size lengths and boil slightly.
3
Cut the cucumber into thick shreds, lightly rub some salt on and squeeze out the water.
4
Cut the carrot into into thick shreds 3cm or 4cm long, and boil slightly.
5
Put everything in a bowl, and add Seasoning A.
6
Put the salad in a container and sprinkle on toasted sesame seeds.
