Make lots and enjoy salad-style.
Cooking time
10 min+
Calories
61kcal
Sodium
400mg
- Nutrition facts are for one serving.
- Cooking time does not include the time required for pickling.
- Nutrition values are for 41% consumption of the marinade.
Ingredients(Servings: 2)
Directions
-
Chop all of the vegetables into small pieces.
-
Cut dried konbu seaweed (A) into pieces 1 cm (1/2 in.) wide and 3 cm (1-1/4 in.) long. Mix with the other ingredients from (A) to make the marinade.
-
Pickle the vegetables (1) in the marinade (2) for half a day.
Cooking Basics
Carrots - random cut
Peel the carrot and chop into easy-to-eat pieces while turning. For thick carrots, first cut in half lengthwise. By placing the knife in approximately the center of the previous cut and then cutting, uniform-sized pieces can be achieved.
Cucumbers - random cut
Cut off both ends, and rotate the cucumber as you chop from end to end.
Daikon radish - random cut
Peel the daikon radish and cut in half lengthwise, or cut into quarters lengthwise if large. From the edge, cut up irregularly into bite-size pieces.
Post your creation!
Kikkoman Global (@kikkoman_global)
is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!