Daikon and Cucumber Salad
- 1/2 lb. daikon radish (peeled)
- 2 Japanese cucumbers or ½ of an English cucumber
- 1/4 cup carrots (julienned)
- 2 tbsp. Hikari Miso Shio Koji
- 1/2 tbsp. rice vinegar
- 1 tsp. sesame oil
- 1 red chili (chopped, if you prefer less spicy remove the seed)
- Cut daikon and cucumber diagonally while rotating them a quarter between cuts. This Japanese cutting technique is called “Rangiri.”
- Put daikon, cucumber, carrot, and all the seasonings in a large closable plastic bag.
- Remove the air from the bag and massage the vegetables and make sure they are blended well with the seasonings. Keep the bag in the refrigerator for 45-60 minutes for best flavor.
- Serve this dish cold or at room temperature. Store in the refrigerator for up to 24 hours.
- The Japanese cutting technique “Rangiri” will provide more surface area for vegetables to absorb flavors.
Product used in this recipe
20.4 oz (580 g)
Shio Koji is a traditional Japanese ingredient made with a fermented rice malt (koji) and salt (shio). The enzymes contained in shio koji break down proteins to draw umami out of meat and fish. Shio Koji is in liquid form with the tiny half-dissolved grains of rice malt and packaged in a convenient plastic bottle.
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