Very simple but refreshing salad that takes no time to make. Salty and sour pickled plum adds a unique flavour to the dressing which goes so well with Daikon Salad. Combined with soy sauce, the dressing has a typical Japanese touch.
- 200g (7oz) diakon (about 2 x 4cm (1½") thick discs, note 1)
- 60-80g (2.1-2.8oz) baby spinach or mizuna
- 1 umeboshi (note 3), seed removed, cut into very small pieces
- 2 tbsp dashi stock (note 3)
- 1 tbsp rice vinegar
- 1 tbsp salad oil
- ½ tsp soy sauce
- ½ tsp sugar
- 1 cup bonito flakes (note 3)
- ¼ sheet roasted seaweed , finely julienned into about 3cm (1¾") long pieces (optional)
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Put all the Dressing ingredients in a jar with a lid and shake well (or in a bowl and mix very well). It is OK to have chunks of umeboshi left in the dressing.
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Place a daikon disk on a cutting board, circle face down. Slice 2mm (1/16") thick, then cut the slices same direction into 2mm matchsticks. Leave the daikon sticks in a bowl filled with chilled water (not in ingredients) for 5 minutes to make them crisp. Drain.
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Spread baby spinach on a cutting board and cut them 3-4 times at equal intervals. This will make the size of spinach smaller. If using mizuna, cut them into 4cm (1½") long.
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Mix daikon and spinach in a bowl. Then, transfer the salad onto a serving plate.
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Top with bonito flakes and roasted seaweed if using. Pour the plum dressing over the salad and serve, or serve the salad with the dressing on the side.
1. My daikon was about 6-7cm in diameter. The length of the matchstick (i.e. thickness of the disc) does not have to be exactly 4cm (1½"). I sometimes cut them 3 cm (1¾").
2. Umeboshi is Japanese plum pickled in salt and semi-dried. Please see my post for more details and photos.
3. For a vegetarian version, use konbu-dashi. You can find how to make konbu-dashi in Varieties of Dashi Stock. Omit bonito flakes or substitute with fried onion.