Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, mixed cucumber and kiriboshi daikon salad. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Mixed Cucumber and Kiriboshi Daikon Salad is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Mixed Cucumber and Kiriboshi Daikon Salad is something which I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have mixed cucumber and kiriboshi daikon salad using 10 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Mixed Cucumber and Kiriboshi Daikon Salad:
- Prepare 30 grams Kiriboshi daikon
- Get 1 Cucumber
- Make ready 1 dash Salt
- Get 1 1/2 tbsp ☆Water
- Take 1/2 tsp ☆Bonito-based dashi stock granules
- Get 1 1/2 tbsp ☆Vinegar
- Take 1 heaped tablespoon ☆Soy sauce
- Get 1 tbsp ☆Mirin
- Take 1 tbsp Sesame seeds
- Prepare 1 Bonito flakes
Steps to make Mixed Cucumber and Kiriboshi Daikon Salad:
- Reconstitute the kiriboshi daikon by soaking it in water for 5 minutes. Bring some water to a boil, and boil it for 1 minute before straining in a colander.
- Cut the cucumber in half lengthwise, then slice on an angle. Sprinkle with salt. Once the moisture is released, squeeze it out and place in a bowl.
- Squeeze the excess water from the kiriboshi daikon, add it to the cucumber and toss with the ☆ ingredients. Sprinkle sesame seeds evenly, then top with bonito flakes.
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