Japanese Daikon Salad with Tuna
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Recipe Overview
Overview
This Japanese Daikon Salad with Tuna is a delightful and refreshing dish that brings together the crispness of daikon radish and the savory flavor of tuna. The preparation is straightforward, making it an ideal choice for a quick lunch or a light side dish during gatherings. The key to this salad is the daikon, which is not only crunchy but also has a mild flavor that pairs beautifully with the other ingredients.
To prepare the salad, the daikon is first sliced into thin strips and salted to draw out excess moisture, which softens its natural bitterness. This step is crucial for achieving the perfect texture. While the daikon rests, a tangy dressing is whipped up using soy sauce, sesame oil, and a hint of garlic, which adds depth to the salad. The addition of canned tuna and Japanese mayonnaise creates a creamy element that ties everything together.
Once the daikon has released its liquid, it is mixed with the tuna and dressing, then garnished with bonito flakes and shredded nori for an extra burst of flavor. This salad is not only quick to make but also showcases the vibrant flavors characteristic of izakaya-style cuisine. It’s a dish that can easily impress guests while being simple enough for a weeknight meal.
Overall, this daikon salad is a fantastic way to enjoy fresh ingredients and is sure to become a favorite in your recipe repertoire. Whether served as a side or a light main dish, it offers a refreshing taste that is both satisfying and nutritious.
Recipe Details
Steps & Tips
Peel the skin of a quarter of a daikon radish and cut a flat edge to stop it from rolling.
Cut the daikon into thin slices, then stack the slices and cut them into long matchsticks.
Place the daikon matchsticks in a mixing bowl, sprinkle with half a teaspoon of salt, and mix by hand.
In a pourable container, add 1 tsp of soy sauce, 1 tsp of light brown sugar, half tsp of toasted sesame oil, half tbsp of olive oil, half tbsp of sesame seeds, half tsp of lemon juice, half tsp of garlic paste, and white pepper to taste. Whisk together and refrigerate.
After 5 minutes, squeeze the daikon to remove excess liquid and discard the liquid.
Tip: Squeezing the daikon thoroughly after salting is important to remove excess moisture and soften bitterness.
Place the squeezed daikon in a new bowl, add 70g of canned tuna and 1 tablespoon of Japanese mayonnaise, then mix well.
Tip: Squeeze the tuna thoroughly before adding it to the bowl to prevent the salad from becoming too watery.
Transfer the salad to a serving bowl and pour the prepared dressing over the top.
Add a sprinkle of bonito flakes and some kizami for extra flavor.
Ingredients
Ingredient: Fish
→ Substitution: Chickpeas
Ingredient: Soy
→ Substitution: Coconut Aminos
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Daikon radish is known for its crunchy texture and mild flavor, making it a versatile ingredient in salads.
- •The salt in the recipe helps draw out moisture from the daikon, softening its bitterness.
- •Japanese mayonnaise is creamier and richer than regular mayonnaise, adding a unique flavor to the salad.
- •Bonito flakes, used as a topping, add a savory umami flavor that enhances the overall taste of the dish.
