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| 1 | |
medium | |
daikon root | |
| 1/4 | cup | dried seaweed (optional) | |||
| 2 | tablespoons | shredded carrots (optional) | |||
| 3 | tablespoons | mirin (sweet cooking rice wine) | Click Here! | ||
| 2 | tablespoons | vinegar | |||
| 1 | tablespoon | sake | |||
| 4 | tablespoons | soy sauce | |||
| 2 | finely chopped green onions | ||||
| 5 | red lettuce leaves | ||||
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| Chill your serving bowl while
preparing the salad. Clean and peel daikon root. Cut root into about 4 inch chunks and cut each of these in half. Slice into very thin strips about 4 inches by 1/4 inch. When complete, drop into boiling water for 30 seconds.... no longer as you want the root to be crisp. Immediately drop into a bowl of ice water; let stand in ice water until cold. If using seaweed, drop seaweed into a bowl of water until soft; refrigerate until cold. Arrange lettuce leaves on the bottom of serving dish. Add daikon root; surround with seaweed and top with carrots if desired. To make dressing, combine oil, vinegar, sake, and soy sauce in a small bowl; add green onions. pour over salad. Can add pieces of dried terryaki seawood on top, if desired. |
