Ingredients with Measurements:
- 1 large daikon, peeled and sliced thinly
- 1/4 cup shottsuru (Japanese fish sauce)
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped scallions
- 1 tablespoon toasted sesame seeds
Special equipment needed:
- Mandoline slicer (optional)
Step-by-step instructions:
1. In a small bowl, whisk together the shottsuru, rice vinegar, sugar, salt, and black pepper until the sugar has dissolved.
2. In a large mixing bowl, add the sliced daikon and pour the dressing over it. Toss to coat evenly.
3. Add the chopped scallions and toasted sesame seeds to the bowl and toss again.
4. Let the salad sit for at least 10 minutes to allow the flavors to meld together.
5. Serve the salad chilled.
Time:
Preparation time: 15 minutes
Cooking time: 0 minutes
Temperature:
Serve chilled.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 50
Total fat: 1g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 670mg
Total carbohydrates: 10g
Dietary fiber: 2g
Sugar: 6g
Protein: 2g
Substitutions for ingredients:
- If you can't find shottsuru, you can substitute it with soy sauce or tamari.
- Instead of daikon, you can use other root vegetables such as turnips or radishes.
Variations:
- Add some sliced cucumbers or carrots to the salad for extra crunch.
- Top the salad with some sliced avocado or grilled shrimp for a heartier meal.
Tips and tricks:
- Use a mandoline slicer to get thin and even slices of daikon.
- Toast the sesame seeds in a dry pan over medium heat until fragrant and lightly browned.
- Make sure to let the salad sit for at least 10 minutes before serving to allow the flavors to meld together.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
This salad is best served chilled and does not need to be reheated.
Presentation ideas:
Serve the salad in a large bowl or on individual plates. Garnish with some extra chopped scallions and sesame seeds.
Garnishes:
Chopped scallions and toasted sesame seeds.
Pairings:
This salad pairs well with grilled fish or chicken.
Suggested side dishes:
Serve this salad alongside some steamed rice or miso soup.
Troubleshooting advice:
If the salad is too salty, you can add a bit more rice vinegar and sugar to balance out the flavors.
Food safety advice:
Make sure to wash and peel the daikon before slicing it. Store any leftovers in the refrigerator and discard after 2 days.
Food history:
Shottsuru is a traditional Japanese fish sauce made from fermented fish and salt. It has been used in Japanese cuisine for centuries and is a staple ingredient in many dishes.
Flavor profiles:
This salad has a salty and slightly sweet flavor from the shottsuru and sugar, with a crunch from the daikon and a nutty flavor from the sesame seeds.
Serving suggestions:
Serve this salad as a light and refreshing appetizer or as a side dish to a larger meal.
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Region: Japanese