Radish and Parsley with Ponzu Sauce

Radish and Parsley with Ponzu Sauce

Crunchy and refreshing vegetable salad.

Cooking time
10 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

4cm (1.5 in)

a dash

100g (3.5 oz)


3 tbsp

  • 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. Thinly slice the daikon lengthwise. Cut into thin strips following the natural fibers. Sprinkle on salt. Once the radish has dried, massage in salt by hand. Quickly rinse, and compress dry with a paper towel.
  2. Slightly submerge the Japanese parsley(seri)and boil in salted water. Remove, rinse under cold water, cut into 3 cm (1 in) lengths, and wring dry.
  3. Dress (1) and (2) in a bowl with (A) and serve.

Cooking Basics

Daikon radish - julienned

Peel the daikon radish and cut into 4 to 5 cm (1.5 to 2 in.) long pieces. Slice into 1 to 2 mm (0.1 in.) thick planks, stack by sliding these gradually, and then slice up into thin sticks from end to end.


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