Dried Radish Strips and Okahijiki Salad

Dried Radish Strips and Okahijiki Salad

A crunchy dish flavored with soy sauce and mirin, then topped with mayo.

Cooking time
15 minutes
  • 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)

Ingredients(Servings: 4)

20 g (0.7 oz)

1/2 pack (40 g or 1.4 oz.)

1 Tbsp


1 Tbsp

1 tsp

  • Hon Mirin contains alcohol. For individuals unable to consume alcohol, we recommend that you either do not use Hon Mirin or that you boil off the alcohol content prior to use (heated at boiling temperatures for 1 to 1.5 minutes).


  1. Rinse and rehydrate the dried daikon radish, then cut into easy-to-eat lengths. Lightly boil the okahijiki.
  2. Mix (A) together, and pour onto (1).
  3. 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

Dried daikon radish strips - rehydrating

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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