Salted Daikon Salad (Shio Momi Daikon)

Salted Daikon Salad (Shio Momi Daikon) is nearly just like the preparation stage of daikon earlier than it turns into a part of a extra advanced dish. You solely want daikon and salt, and it takes about quarter-hour, together with 10 minutes of sweating time.

Due to the acute simplicity, you possibly can really benefit from the uncooked daikon flavour. It’s comforting, wholesome, and wealthy in vitamin C.

I used to eat Shio Momi Daikon once I was residing in Japan, however I had fully forgot about this easy dish till my youthful sister got here to Sydney along with her household not too long ago.

On a few evenings, we determined to eat at dwelling as a substitute of eating out. My sister helped me collect meals from the fridge to place collectively dishes to nibble on with drinks. Shio Momi Daikon was one among them, and I used to be delighted that she made it. Now I can share the recipe.

Identical to most dwelling cooks, my sister didn’t have a written recipe. The quantity of salt was guesswork, and she or he adjusted the saltiness on the finish. So, I needed to work out the perfect proportion for this dish.

Though I named at present’s dish a salad, the Japanese identify, Shio Momi Daikon (塩揉み大根) or ‘daikon no shio momi‘ (大根の塩揉み) doesn’t recommend that it’s a salad. The phrase ‘shio momi’ (塩揉み) means ‘massaging with salt’.

In Japan, it’s truly categorised as pickles. My sister referred to as it “daikon no otsukemono”, which means pickled daikon.

However right here in Australia, most pickles are preserved in liquid corresponding to brine or vinegar, and I actually think about pickles in a jar with liquid inside. So I believed it would make extra sense to name it a salad.

What’s in my Salted Daikon Salad (Shio Momi Daikon)

You may be stunned to find out how easy it’s.

• Daikon (white radish)
• Daikon leaves
• Salt
• Lemon zests as garnish (non-compulsory).

Most retailers promote daikon with out leaves, sadly. However some vegetable retailers and Asian grocery shops do promote daikon with leaves hooked up. Even when the leaves are reduce off half approach, that’s high quality since I principally use the stem a part of the leaves.

Should you can’t get daikon leaves, you should use white radish sprouts, snow pea sprouts, mitsuba, or a small quantity of finely chopped inexperienced onions as a substitute. In case you are utilizing one among these substitutes, add it after the daikon is wilted.

Learn how to make Salted Daikon Salad (Shio Momi Daikon)

1. Minimize daikon into about 3mm/⅛” extensive 5cm/2″ lengthy batons.
2. Chop the daikon leaves into 3-5mm items (extra stem half than leaves).
3. Put the daikon items, together with the leaves, in a bowl. Add salt and blend effectively.
4. Go away for 10 minutes, then squeeze water out of the daikon.

The daikon items will wilt even with a small quantity of salt. After squeezing the water, style the piece and add extra salt if mandatory. However watch out to not add an excessive amount of salt – you possibly can at all times drizzle some soy sauce over the daikon when consuming, should you really feel it wants a bit extra seasoning.

Salted Daikon Salad (Shio Momi Daikon) might be served not solely as a salad but in addition as an ingredient for different dishes corresponding to Kōhaku Namasu and stir-fries. There are numerous methods to make use of it.

Salted Daikon Salad (Shio Momi Daikon) is a refreshing, easy salad that goes effectively with virtually any dishes. It retains for a number of days within the fridge.

Yumiko

Salted Daikon Salad (Shio Momi Daikon)

Salted Daikon Salad (Shio Momi Daikon) is nearly just like the preparation stage of daikon earlier than making it right into a extra advanced dish. It’s a fast and straightforward salad. Due to its excessive simplicity, you possibly can benefit from the pure uncooked daikon flavour.

Do not forget to see the part ‘MEAL IDEAS’ beneath the recipe card! It provides you an inventory of dishes that I’ve already posted and this recipe that may make up an entire meal. I hope it’s of assist to you.

Recipe Sort:

Salad, Facet

Delicacies:

Japanese

Key phrase:

Daikon salad, pickled daikon

Serves: 2 as salad

Writer: Yumiko

Components (tbsp=15ml, cup=250ml)

• 200g/7.1oz
  daikon
  (a fats 5cm/2″-long disc or 2 skinny 5cm/2″-long discs, pores and skin eliminated, notice 1)
• 40g/1.4oz
  daikon leaves
  (notice 2)
• 2.5-3.5g/0.09-0.12oz
  salt
  (notice 3)
• Lemon zest
  (for garnish, non-compulsory)

Directions

1. Slice the daikon vertically into 3mm/⅛”-thick slices, then reduce them vertically into 3mm-thick batons.

2. Minimize the daikon leaves into 3-5mm/⅛-3⁄16″ items.

3. Put the daikon, leaves, and salt in a bowl. Combine effectively, guaranteeing that salt is evenly distributed.

4. Go away it for 10 minutes. The daikon items wilt.

5. Take a handful of daikon at a time and squeeze out a lot of the water from the daikon (notice 4). Style and add slightly extra salt if wanted, then combine once more (notice 5).

6. Serve in a bowl with a small quantity of lemon zests on high, if utilizing.

Recipe Notes

1. That you must reduce your daikon within the route of the fibres when making skinny batons, so every bit is identical size of the baton.

If you find yourself with roughly than 200g/7.1oz of daikon to make use of up the disc, that’s OK. You possibly can alter the quantity of salt.

2. Use principally the stem a part of the leaves reasonably than the leafy tops.

In case your daikon doesn’t include leaves, you possibly can substitute it with white radish sprouts, snow pea sprouts, mitsuba, mizuna, or a small quantity of finely chopped inexperienced onions. In case you are utilizing one among these substitutes, add it after the daikon is wilted.

You too can omit this, nevertheless it’s good to have a contact of inexperienced color within the dish.

3. The salt must be 1-1.5% of the mixed weight of the daikon and leaves. Relying in your palate, you could discover that 1% of salt is simply too mild. It’s best to begin with 1% and alter the saltiness on the finish.

4. The quantity of water you wish to squeeze out of daikon depends upon the feel of the salad you need. I like squeezing out various water, however should you favor a barely moist daikon salad, you possibly can go away a small quantity of water in it.

5. Alternatively, you possibly can serve the daikon with out further salt and let every particular person drizzle some soy sauce over the daikon when consuming.

6. Vitamin per serving. The sodium must be a lot much less in actuality, since I didn’t bear in mind the discarded salty water squeezed out of the daikon.

serving: 121g energy: 23kcal fats: 0.1g (0%) saturated fats: 0g (0%) trans fats: 0g polyunsaturated fats: 0.2g monounsaturated fats: 0g ldl cholesterol: 0mg (0%) sodium: 515mg (21%) carbohydrates: 5.2g (2%) dietary fibre: 2.4g (10%) sugar: 2.5g protein: 1.0g vitamin a: 1.6mcg (0%) calcium: 79mg (2%) iron: 1mg ( 2%) potassium: 307mg (9%)