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Kombu (Kelp) Cucumber Daikon Salad
Introduce
Chef :
Hiroko ListonKombu (Kelp) Cucumber Daikon Salad
A Daiso store has opened in a shopping centre near my house recently. If you are interested in Japanese culture, you must know Daiso. Daiso stores sell a great variety of Japanese products all at one price $2.80 each in Australia. They sell some cooking ingredients and ‘Shredded Kombu (Kelp)’ is one of them. Since the discovery of ‘Shredded Kombu (Kelp)’ in the store, I have been cooking it a lot. This is one of the kelp dishes that my family has been enjoying.
Ingredient
Food ration :
4 servings
150 g
Daikon about
1/2 teaspoon
Salt
1 tablespoon
Sugar
2 tablespoons
Rice Vinegar
1 tablespoon
Soy Sauce
Cooking instructions
* Step 1
Soak the dry Shredded Kombu (Kelp) in cold water for 10 minutes, drain, rinse and drain again.
* Step 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.
* Step 3
Add Salt and massage, then rest for a while.
* Step 4
Combine Sugar, Rice Vinegar and Soy Sauce to make dressing.
* Step 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.
* Step 6
Sprinkle some Sesame Seeds and serve.
Note: if there is a photo you can click to enlarge it
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