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Hey everyone, it’s Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, daikon radish sprout salad. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
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. Shred the crab sticks into thin strips.
Daikon Radish Sprout Salad is one of the most popular of current trending foods in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Daikon Radish Sprout Salad is something that I have loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can have daikon radish sprout salad using 7 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Daikon Radish Sprout Salad:
- Get 2 packs Daikon radish sprouts
- Take 10 Imitation crab sticks
- Make ready 2 tbsp ◎Sugar
- Make ready 1 1/2 tbsp ◎Vinegar
- Get 2 tsp each ◎Soy sauce, miso
- Get 1 tsp ◎Sesame oil
- Take 1 pinch Salt
Daikon Radish Salad is a little salad loaded with strong flavors and character!. Daikon should not be left too long in the mud or they turn slightly bitter in taste and might get woody. * Daikon radish sprouts are a very spicy tasting green, similar to arugula's pepperiness. I like to eat just a few sprouts at a time, by themselves, with a bite of rice, or added into a handroll. Allow kiriboshi daikon (dried radish) to reconstitute in water, squeeze the water from it and cut into bite-size lengths.
Instructions to make Daikon Radish Sprout Salad:
- 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.
I like to eat just a few sprouts at a time, by themselves, with a bite of rice, or added into a handroll. 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. Mix in the dried radish and radish sprouts with the dressing.
So that’s going to wrap this up for this special food daikon radish sprout salad recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
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