April 14, 2014
Warning: DO eat this at home before taking it out into the world! Weigh the social risks!
You may momentarily lose some friends while eating this salad because the smell will clear the room. Trust me, I’ve tried it.
Daikon is affordable and cooling when fresh and raw. The satisfying crunch coupled with the spicy kick is especially fitting when the sun is out. I also like how the white color brightens up a dish.
2 carrots shredded
3 cups of julienned daikon
6 tbsp rice wine vinegar
3 tbsp sugar
2 tbsp soy sauce
1 tbsp mirin
Handful of katsuo (bonito) flakes
1. With a mandolin, shred carrots and daikon into strips. I used the biggest gap blade on my mandolin.
2. Mix the dressing ingredients together. Try to wait until the sugar dissolves completely. Ideally wait for at least 30 min for all ingredients to comingle.
3. Combine the carrots and daikon into a bowl and drizzle with dressing through a sieve. Wring out the liquid from the katsuo well.
Refrigerate for at least 1 hour before serving. Best if refrigerated overnight to soak up the dressing.
This definitely satisfies my “crunch cravings.” As a fan of potato chips, dried fish and rice crackers, this salad is a real winner.
But do not say you weren’t warned. This daikon salad will turn heads because of its pungent, gaseous smell. It certainly tastes better than it smells.