Recipe: Tasty Daikon Radish and Wakame Stem Salad with Sweet Miso

recipe tasty daikon radish and wakame stem salad with sweet miso

Daikon Radish and Wakame Stem Salad with Sweet Miso. Great recipe for Daikon Radish and Wakame Stem Salad with Sweet Miso. Sweet miso or "sumiso" is a popular Japanese style flavour, which is basically a dressing made with miso and vinegar. For my recipe I have added honey and a little bit of mayonnaise.

Daikon Radish and Wakame Stem Salad with Sweet Miso Place into a non-reactive bowl and toss with half the salt. The top of the Daikon (closer to the leaves) has a milder flavor than the lower end. If you don't like it hot, use the bottom part of the Daikon for Miso Soup or something else where the Daikon will be cooked. You can have Daikon Radish and Wakame Stem Salad with Sweet Miso using 6 ingredients and 3 steps. Here is how you cook it.

Ingredients of Daikon Radish and Wakame Stem Salad with Sweet Miso

  1. It’s 100 g of Daikon Radish.
  2. You need 50 g of Wakame (thick stem part).
  3. It’s 1 Tbsp of miso.
  4. Prepare 2 tsp of honey.
  5. You need 2 tsp of vinegar (I use rice vinegar).
  6. It’s 1 tsp of mayonnaise.

It's easy to find Daikon radish at many local supermarkets today. Place the daikon in a colander/mesh strainer over a bowl or the sink and sprinkle with salt. Squeeze out excess water and then rinse well with cold water. If needed, cut the soft fronds from the more rubbery.

Daikon Radish and Wakame Stem Salad with Sweet Miso instructions

  1. Wash the wakame and soak in a bowl of water for 30 min to get rid of the salty taste. Then cut into about 5 cm thickness. Slice Daikon radish into about 5mm thick strips..
  2. Mix the miso, honey, vinegar and mayonnaise to make the dressing..
  3. Put the radish and wakame stem into a bowl and then pour on the sauce. Mix well and, for best taste, let marinate for a while in the fridge, but can be enjoyed straightaway if you are in a hurry!.

Served with cherry tomato over green leaf lettuce and drizzled with miso dressing, this vibrant salad is a delicious change to the usual salads at your dinner table. Surrounded by the ocean, we eat all kinds of seaweeds in Japan. These sea vegetables are used extensively in Japanese cuisine for its health properties and deep unique flavors. Daikon is a long white Japanese radish, which has a crunchy texture and a light peppery and sweet taste. From pickles to salad and soups to simmered dishes, it's widely used in Japanese cooking.

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