Kombu (Kelp) Cucumber Daikon Salad
Kombu (Kelp) Cucumber Daikon Salad

Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, kombu (kelp) cucumber daikon salad. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Add Salt and massage, then rest for a while. There are lots of recipes to make salads using Daikon radish in Japan. Daikon is a very common vegetable Japanese This Daikon Salad can be prepared with a very easy and tasty Ponzu based dressing in no time.

Kombu (Kelp) Cucumber Daikon Salad is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. Kombu (Kelp) Cucumber Daikon Salad is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can have kombu (kelp) cucumber daikon salad using 9 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Kombu (Kelp) Cucumber Daikon Salad:
  1. Take 20 g Dry Shredded Kombu (Kelp)
  2. Get 1 Continental Cucumber OR any cucumbers about 300g
  3. Make ready 150 g Daikon about
  4. Prepare 1/2 teaspoon Salt
  5. Get Toasted Sesame Seeds
  6. Take <Dressing Ingredients>
  7. Make ready 1 tablespoon Sugar
  8. Make ready 2 tablespoons Rice Vinegar
  9. Make ready 1 tablespoon Soy Sauce

Kombu is an edible kelp (seaweed) and responsible for umami. It's used in many Japanese recipes like dashi (Japanese stock), sushi rice, and hot pot. Kombu (昆布 konbu) is edible kelp, a type of seaweed, widely consumed in East Asia. Known for its excellent source of glutamic acid, an amino.

Instructions to make Kombu (Kelp) Cucumber Daikon Salad:
  1. Soak the dry Shredded Kombu (Kelp) in cold water for 10 minutes, drain, rinse and drain again.
  2. Thinly slice Cucumber, remove skin of Daikon and thinly slice, both into a bowl. I always use a slicer as it is the easiest and quickest way. If Daikon is large, cut in half or quarter lengthways before slicing.
  3. Add Salt and massage, then rest for a while.
  4. Combine Sugar, Rice Vinegar and Soy Sauce to make dressing.
  5. Squeeze the Cucumber and Daikon to remove excess salty water, combine with Kombu (Kelp) and Dressing and mix well. You might get the slimy texture from the Kombu.
  6. Sprinkle some Sesame Seeds and serve.

Instructions: Put daikon, cucumber, carrot, and all the seasonings in a large closable plastic bag. Remove the air from the bag and massage the vegetables in the miso and Shio Koji's malt ferments the vegetables resulting in a lightly pickled mix that can be served as an appetizer or side salad. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! food.com. It uses kelp, tofu, miso, cucumber, scallion, daikon, noodle. Drain from water and slice into bite-sized pieces.

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