Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, kombu (kelp) cucumber daikon salad. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
I always use a slicer as it is the easiest and quickest way. If Daikon is large, cut in half or quarter lengthways before slicing. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! food.com.
Kombu (Kelp) Cucumber Daikon Salad is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. Kombu (Kelp) Cucumber Daikon Salad is something which I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook kombu (kelp) cucumber daikon salad using 9 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Kombu (Kelp) Cucumber Daikon Salad:
- Take 20 g Dry Shredded Kombu (Kelp)
- Make ready 1 Continental Cucumber OR any cucumbers about 300g
- Get 150 g Daikon about
- Get 1/2 teaspoon Salt
- Get Toasted Sesame Seeds
- Prepare <Dressing Ingredients>
- Make ready 1 tablespoon Sugar
- Make ready 2 tablespoons Rice Vinegar
- Prepare 1 tablespoon Soy Sauce
Daikon is a white long radish used in many Japanese dishes. Instructions: Put daikon, cucumber, carrot, and all the seasonings in a large closable plastic bag. Remove the air from the bag and massage the vegetables in the miso and Shio Koji's malt ferments the vegetables resulting in a lightly pickled mix that can be served as an appetizer or side salad. Kombu is an edible kelp (seaweed) and responsible for umami.
Instructions to make Kombu (Kelp) Cucumber Daikon Salad:
- Soak the dry Shredded Kombu (Kelp) in cold water for 10 minutes, drain, rinse and drain again.
- Thinly slice Cucumber, remove skin of Daikon and thinly slice, both into a bowl. I always use a slicer as it is the easiest and quickest way. If Daikon is large, cut in half or quarter lengthways before slicing.
- Add Salt and massage, then rest for a while.
- Combine Sugar, Rice Vinegar and Soy Sauce to make dressing.
- Squeeze the Cucumber and Daikon to remove excess salty water, combine with Kombu (Kelp) and Dressing and mix well. You might get the slimy texture from the Kombu.
- Sprinkle some Sesame Seeds and serve.
It's used in many Japanese recipes like dashi (Japanese stock), sushi rice, and hot pot. Kombu (昆布 konbu) is edible kelp, a type of seaweed, widely consumed in East Asia. Kombu is considered to be the king of all seaweed types, and I definitely could not bring myself to tossing these guys after using in stock. Easy daikon radish and cucumber sunomono salad is a traditional Japanese salad dressed with rice vinegar, sugar, and salt and is perfect as a side dish or appetizer. Pour the vinegar mixture over the cucumber and daikon slices.
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