Ingredients (Serves 4)

• 30g dried kiriboshi daikon (rehydrated and cut)
• 1/2 bunch komatsuna (about 150g), blanched and cut
• 3 small chikuwa fish cakes (about 90g), sliced diagonally into 7mm pieces
• Pinch of salt
• 4 tablespoons Kewpie Grated Onion Dressing
  

Instructions

1. Soak the dried kiriboshi daikon in water until fully rehydrated. Drain and cut into bite-sized lengths.
2. Blanch the komatsuna in salted boiling water, cool in cold water, then squeeze out moisture and cut into easy-to-eat lengths.
3. Slice the chikuwa diagonally into 7mm pieces.
4. Combine all ingredients in a bowl and toss with Kewpie Grated Onion Dressing.

Tips

• Cool the salad before storing in a clean, airtight container. Consume within 2–3 days.
• Only take out what you plan to eat; return leftovers to the refrigerator promptly.
• Check for any changes in smell, color, or taste before consuming stored salad.