Kiriboshi Daikon and Komatsuna Salad
A crunchy make-ahead salad with rehydrated daikon, komatsuna greens, and chikuwa fish cakes, tossed in Kewpie Grated Onion Dressing.
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
- Soak the dried kiriboshi daikon in water until fully rehydrated. Drain and cut into bite-sized lengths.
- Blanch the komatsuna in salted boiling water, cool in cold water, then squeeze out moisture and cut into easy-to-eat lengths.
- Slice the chikuwa diagonally into 7mm pieces.
- 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.
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