Daikon and Cucumber Salad with Shio Koji

Name: Daikon and Cucumber Salad with Shio Koji
Prep time: 5 min
Ingredients: ½ lb daikon radish ((peeled)); 2 Persian/Japanese cucumbers ((or use ½ English cucumber but seeds must be removed)); ¼ cup carrots ((julienned)); 2 Tbsp shio koji; ½ Tbsp rice vinegar; 1 tsp sesame oil; 1 red chili ((chopped, if you prefer less spicy remove the seed))

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Prep Time: 5 minutes

Servings: 2

Author : Namiko Chen

cucumber daikon pickle

Daikon and Cucumber Salad with Shio Koji

Ingredients

Remove All · Remove Spices · Remove Staples

½ lb daikon radish ((peeled))2 Persian/Japanese cucumbers ((or use ½ English cucumber but seeds must be removed))¼ cup carrots ((julienned))2 Tbsp shio koji½ Tbsp rice vinegar1 tsp sesame oil1 red chili ((chopped, if you prefer less spicy remove the seed))

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Instructions

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Step 1

Cut daikon and cucumber diagonally while rotating them a quarter between cuts. This Japanese cutting technique is called “Rangiri.”

Step 2

Put daikon, cucumber, carrot, and all the seasonings in a large closable plastic bag.

Step 3

Remove the air from the bag and massage the vegetables and make sure they are blended well with the seasonings. Keep the bag in the refrigerator for 45-60 minutes for best flavor.

Step 4

Serve this dish cold or at room temperature.

Step 5

You can keep the leftovers in an airtight container and store in the refrigerator for up to 24 hours.