Daikon Radish and Celery Strips
Seasoned in soy sauce, mirin and lemon juice.
20min
43kcal
600mg
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
Directions
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Cut the celery and daikon radish into 5 mm (1/4 in) match stick shapes.
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Wipe off the wax from the lemon and thinly peel away the skin. Save some of the skin for decoration and thinly slice the flesh.
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Wipe the kelp well with a towel and cut into 5 mm (1/4 in) widths.
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Place (1), the sliced lemon from (2), and (3) into a tightly lidded container. Pour in (A), seal and season for 15 minutes while occasionally lightly shaking.
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Arrange all in a bowl and decorate with some strips of lemon peel.
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