Dried Radish Strips and Okahijiki Salad
A crunchy dish flavored with soy sauce and mirin, then topped with mayo.
- Nutrition facts are for one serving.
- Saltwort is called "okahijiki" in Japanese, which can be translated as ‘land seaweed’ and is one of Japan's oldest herbs.
Ingredients(Servings: 4)
Directions
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Rinse and rehydrate the dried daikon radish, then cut into easy-to-eat lengths. Lightly boil the okahijiki.
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Mix (A) together, and pour onto (1).
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Drain off some of the seasonings from (2) and arrange the radish and saltwort in a salad bowl. Decorate lattice-style with mayonnaise.
Cooking Basics
Place the dried daikon radish strips into a bowl, add enough water to cover each strip. Rub together to wash until all bubbles are released. After removing excess water, soak in enough water to cover all strips for about 20 minutes to rehydrate. Rehydrating time will vary depending on the thickness and condition of the dried daikon radish strips.
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