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.
Dried Shiitake mushrooms
Kiriboshi daikon( dried daikon strips )
Toasted, white sesame seeds
A dash of
Salad oil -A
Light soy sauce -A
Ground sesame seeds (white) -A
Use water to reconstitute the Shiitake, dried daikon strips, and wakame.
Slice the Shiitake and dried Daikon strips into bite-size lengths and boil slightly.
Cut the cucumber into thick shreds, lightly rub some salt on and squeeze out the water.
Cut the carrot into into thick shreds 3cm or 4cm long, and boil slightly.
Put everything in a bowl, and add Seasoning A.
Put the salad in a container and sprinkle on toasted sesame seeds.