Ingredients
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200 g Daikon
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½ teaspoon Sea Salt
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2 tablespoons Rice Vinegar
Directions
Daikon also known as mooli, white turnip or Japanese radish looks like an oversized anaemic carrot. It’s often finely shredded or spiralised and used to garnish a sushi platter, or cooked down and steamed to make a Chinese turnip cake. You could do either of those things, although I like this approach to using daikon: basically just slicing it and seasoning it a little so that it adds a crunchy, cooling and slightly sour bite next to pan-fried or poached salmon, or spicy tofu, squid or pork dishes.
A nice variation, if it suits your meal, is to add a little grated ginger and a pinch of finely shredded shiso (the unique-tasting Asian herb that looks like a nettle but tastes like sweet perfume).
Steps
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1
Done
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Peel and very finely slice the daikon, ideally with a mandolin. Put the slices in a small bowl with the salt, toss and leave to soften for 5 minutes. |
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2
Done
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Add the vinegar, then toss again and leave for a further 10 minutes–1 hour (not too much longer, or the daikon will be past its best). |
