Clean refreshing salad often a part of New Year’s fare, but delicious anytime of the year.
Servings: 4 to 6
• ~ 1 lbs. daikon radish
• ~ 1/4 lbs carrot
• 1 teaspoon salt
• 1/4 cup rice vinegar
• 1/3 cup dashi stock (or water)
• 3 tbsp sugar
1. Cut radish and carrots into sengiri, or thin julienne strips. YouTube video of sengiri applied to cabbage:See the xxx recipe for instructions on this cutting method.
2. Kneed salt into cut vegetables. Set them aside for 20 to 30 minutes to allow water to be pulled from the vegetables. Drain and squeeze water from vegetables. The better wrung out the vegetables the crisper the end result.
3. Mix vegetables with dressing ingredients. Adjust to suit your taste. Water instead of dashi stock is a common substitute. Some add mirin and reduce the granulated sugar. well the shirodashi broth with the grated yam
4. Chill in refrigerator for at least 30 minutes before serving. This can keep sealed in refrigerator for a couple days. Optional garnishes include thinly sliced kombu (kelp) and sesame seed, The color contrast of black sesame on the orange and white pickled julienned vegetables is striking.
For a great description of Japanese culinary cutting methods visit Taste of Japan’s page on vegetable cutting.