Root Vegetable Salad with Wasabi Mayonnaise

Method11 steps · about 15 min

1. 1

   Step 1: Peel the carrot (60 g). If thick, halve or quarter it lengthwise into thin sticks. Shave each stick into fine flakes with a knife, like sharpening a pencil, to make sasagaki-cut carrot.

   Uses 60 g carrot

   
2. 2

   Step 2: Bring enough water to a boil in a small saucepan. Blanch all the carrot shavings for thirty to sixty seconds, until as tender or crisp as wanted. Drain well and let them cool.

   Briefly blanch shaved carrot · 1 minUses All the prepared carrot shavings · Water to cover the carrot for blanching

3. 3

   Step 3: Wash the measured fresh burdock root (100 g) and keep it ready for scraping and shaving.

   Uses 100 g fresh burdock root

4. 4

   Step 4: Scrape the burdock skin with the back of a knife. Shave into fine flakes as for the carrot, dropping the shavings straight into a bowl of water. Soak for five minutes to limit browning and remove bitterness, then drain.

   Soak freshly shaved burdock · 5 minUses All the washed burdock · Water to cover the fresh burdock shavings for soaking

5. 5

   Step 5: Bring fresh water to a boil in a small saucepan. Cook all the drained burdock for about two minutes, adjusting for the shaving thickness and desired tenderness. Drain well and cool.

   Cook shaved burdock until tender-crisp · 2 minUses All the prepared burdock · Fresh water for cooking burdock

6. 6

   Step 6: Wash the cucumber (60 g) and slice thinly on the diagonal. Cut the slices lengthwise into fine matchsticks.

   Uses 60 g cucumber

7. 7

   Step 7: Mix the cooled drained carrot and burdock with all the prepared cucumber in a bowl.

   Uses All the cooled drained carrot · All the cooled drained burdock · All the cut cucumber

   
8. 8

   Step 8: Stir all the wasabi paste (1 tsp), soy sauce (1 tsp), vinegar (½ tsp) and mirin (¼ tsp) in a small bowl until no lumps of wasabi remain.

   Uses 1 tsp wasabi paste (note 2) · 1 tsp soy sauce · ½ tsp vinegar · ¼ tsp mirin

   
9. 9

   Step 9: Add both tablespoons of Japanese Kewpie mayonnaise (2 tbsp) to the mixed wasabi seasoning and stir well.

   Uses All the mixed seasoning · 2 tbsp Japanese Kewpie mayonnaise

10. 10

    Step 10: Add all the mixed wasabi mayonnaise to the vegetables. Toss thoroughly to coat every piece.

    Uses All the prepared vegetables · All the prepared dressing

11. 11

    Step 11: Taste the dressed salad and add salt only if needed. Divide into two salad portions and serve.

    Uses All the dressed salad · Salt to taste, only if needed