Wakame, daikon and cucumber salad
This salad has a fresh, crisp quality that benefits from being served chilled. More than any other recipe here, it proves that Japanese food is all about pure flavours.
15g/½oz wakame seaweed
85g/3¼oz daikon (white radish), cut into matchsticks
½ cucumber, thinly sliced
For the dressing
½ tbsp mirin
½ tbsp soy sauce
½ tsp groundnut oil
¼ tsp caster sugar
Soak the wakame in cold water for 15 minutes, until soft and tender, then drain thoroughly and cut into pieces. Meanwhile, soak the daikon in another bowl of cold water for 10 minutes then drain thoroughly.
Place the wakame, daikon and cucumber in a large bowl. Mix together all the ingredients for the dressing and toss it into the bowl. Set aside in the fridge for 10 minutes before serving.
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