Spicy Dried Daikon Radish Strips with Natto
Crunch that pairs perfectly with fermented soybeans.
10 minutes+
62kcal
0.3g
- Nutrition facts are for one serving.
- Time to soak is not included in the cooking time.
Ingredients(Servings: 2)
Directions
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Rinse and soak the daikon strips in water to soften. Remove, compress dry and cut into edible size pieces.
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Cut the green perilla into thin strips. Soak in water and scoop off any scum that forms on the surface.
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Mix (A) forming the dressing.
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Dress the daikon strips, green perilla and hikiwari natto in (3).
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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