Shungiku, Daikon Radish and Beef Strip Salad

Shungiku, Daikon Radish and Beef Strip Salad

An umamilicious serving of vegetables

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

Ingredients(Servings: 2)

Ingredients(Servings: 2)

beef trimmings 

150 g (5.3 oz.)

daikon radish

150 g (5.3 oz.)

extra virgin olive oil

2 tsp



a dash


  1. Slice the beef up into bite-size strips.
  2. Slice the daikon radish into thin half-circles, separate the shungiku into leaves and stems, tear the leaves up into bite-size pieces and diagonally cut up the stems.
  3. Heat 1 tsp of olive oil in a fry pan, cook the daikon radish from (2) until translucent, then remove from the fry pan.
  4. Add in the remaining olive oil, cook (1) while separating the strips, add in the shungiku stems, the daikon radish removed in step (3) and season with (A).
  5. Place the cooked ingredients into a large bowl, add in the shungiku leaves and quickly combine throughout.

Cooking Basics

Daikon radish - half-circle slices

Peel the daikon radish, cut vertically in half, then cut each half into 4 to 5 cm (1.5 to 2 in.) width slices from end to end.


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