Mixed Cucumber and Kiriboshi Daikon Salad

Name: Mixed Cucumber and Kiriboshi Daikon Salad
Ingredients: 30 grams Kiriboshi daikon; 1 Cucumber; 1 dash Salt; 1 1/2 tbsp Water; 1/2 tsp Bonito-based dashi stock granules; 1 1/2 tbsp Vinegar; 1 heaped tablespoon Soy sauce; 1 tbsp Mirin; 1 tbsp Sesame seeds; 1 Bonito flakes

10 ingredients

7 steps

Ingredients

30 grams Kiriboshi daikon
1 Cucumber
1 dash Salt
1 1/2 tbsp Water
1/2 tsp Bonito-based dashi stock granules
1 1/2 tbsp Vinegar
1 heaped tablespoon Soy sauce
1 tbsp Mirin
1 tbsp Sesame seeds
1 Bonito flakes

Directions

1

Reconstitute the kiriboshi daikon by soaking it in water for 5 minutes.
2

Bring some water to a boil, and boil it for 1 minute before straining in a colander.
3

Cut the cucumber in half lengthwise, then slice on an angle.
4

Sprinkle with salt.
5

Once the moisture is released, squeeze it out and place in a bowl.
6

Squeeze the excess water from the kiriboshi daikon, add it to the cucumber and toss with the ingredients.
7

Sprinkle sesame seeds evenly, then top with bonito flakes.