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–+ servings
Prep Time 5 minutes
Servings 2
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Ingredients

  • 1/2 lb. daikon radish (peeled)
  • 2 Japanese cucumbers or ½ of an English cucumber
  • 1/4 cup carrots (julienned)
  • 2 tbsp. SHIO KOJI
  • 1/2 tbsp. rice vinegar
  • 1 tsp. sesame oil
  • 1 red chili (chopped, if you prefer less spicy remove the seed)

Instructions

  • 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.

Quick Tip

  • The Japanese cutting technique “Rangiri” will provide more surface area for vegetables to absorb flavors.