Kiriboshi Daikon and Sesame Vinegar Salad

Have you tried Shiitake in vinegared foods? 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.

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.

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