Daikon Salad with Pickled Plum Dressing

Method6 steps · about 15 min

1. 1

   Step 1: Put the finely chopped, pitted umeboshi (1), prepared dashi, rice vinegar (1 tbsp), salad oil (1 tbsp), soy sauce (½ tsp) and sugar (½ tsp) in a lidded jar and shake well, or mix thoroughly in a bowl. Small pieces of plum can remain.

   Uses 1 soft-fleshed umeboshi, pit removed and finely chopped · 2 tbsp prepared fish-based dashi stock · 1 tbsp rice vinegar · 1 tbsp salad oil · ½ tsp soy sauce · ½ tsp sugar

   
2. 2

   Step 2: Slice the daikon (200 g) discs about 2 mm thick, then cut the slices into matchsticks about 2 mm wide and 3–4 cm long.

   Uses 200 g daikon

3. 3

   Step 3: Cover the daikon matchsticks with chilled water and soak for 5 minutes to make them crisp. Drain well.

   Crisp daikon · 5 minUses Cut daikon matchsticks · Chilled water to cover the daikon matchsticks

4. 4

   Step 4: Spread the baby spinach on a cutting board and cut across it three or four times to make smaller pieces. If using mizuna instead, cut it into lengths about 4 cm long.

   Uses 60–80 g baby spinach

5. 5

   Step 5: Mix the drained daikon and cut spinach in a bowl, then transfer to a serving plate.

   Uses Crisped and drained daikon · Cut spinach or mizuna

6. 6

   Step 6: Top with the bonito flakes (1 cup) and the fine nori strips if using. Shake or stir the prepared plum dressing again, then pour over the salad to taste or serve it alongside. Divide the salad into two portions.

   Uses Plated daikon and spinach salad · 1 cup bonito flakes · ¼ sheet roasted nori, cut into fine strips, optional · Plum dressing serving draw