Daikon Salad

Daikon salad served on my new 210 yen "lucky" dish.

There's a great little charcoal-grilled chicken place a block up from us where we always order this refreshing daikon salad. I think I finally figured out what's in the dressing.

I like this year-round, but I'm imagining this with some summer barbecue. Ahh, yes. Let's visualize summer for a minute. I can't wait to be rid of this sore throat and runny nose already!

Serves 4
Time: 10 mins.

Dressing:
1 tsp. concentrated liquid dashi
1 tsp. mirin
1/2 tsp. sugar (or honey)
1 tsp. su
1/4 tsp. shoyu

10 cm piece of daikon
1 carrot
1/2 package kaiware-daikon
katsuobushi and nori, to garnish

Peel the daikon and cut into matchsticks pieces about 5 cm in length. Put them in a colander so that some of the water drains out. Peel and chop the carrot in the same way. Cut off the ends of the kaiware-daikon and give them a quick rinse to get rid of the brown bits from the seed casing.

Lightly toss the daikon, carrot and kaiware-daikon together with your fingertips and pile them on the center of a serving dish. Mix the ingredients for the dressing together, adjusting the flavors to your liking, then drizzle over the salad. Top the salad with roughly chopped katsuobushi shavings and thin streamers of nori.