Saltwort and Dried Daikon Radish Namul

Saltwort and Dried Daikon Radish Namul

Add ham for utmost flavor.

Cooking time
10 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: 2)

Ingredients(Servings: 2)

1 pack (100 g or 3.5 oz.)

10 g (0.4 oz.)

2 slices


1/2 tsp

1 tsp


  1. Rinse the dried daikon radish while squeezing out the rinsing water several times, place in water until softened, squeeze out excess moisture and cut into easy-to-eat lengths.
  2. Chop off the hard roots of the saltwort, add some salt (extra), quickly boil and then cut into thirds.
  3. Cut the ham in half and then into thin strips.
  4. Combine (1), (2) and (3) in a bowl, and dress with (A).

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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