Get ready to embark on a culinary journey that will revolutionize your understanding of salads! This Daikon and Cucumber Salad with Shio Koji is not just a side dish – it's a crisp, refreshing explosion of Japanese-inspired flavors that will tantalize your palate and impress even the most discerning food lovers. With its delicate balance of textures and umami-rich dressing, this simple yet sophisticated recipe proves that sometimes the most extraordinary dishes come from the simplest ingredients.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Japanese
Serves: 4 servings
Ingredients
- 150g daikon, thinly sliced
- 1 cucumber, thinly sliced
- 2 tablespoons shio koji
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
Instructions
- Wash the daikon and cucumber thoroughly under cold running water to remove any dirt or impurities.
- Using a sharp mandoline or a very sharp knife, thinly slice the daikon into translucent, uniform rounds approximately 2-3mm thick.
- Similarly, slice the cucumber into thin rounds of the same thickness, ensuring consistent cut size for even marination and texture.
- Place the sliced daikon and cucumber into a medium-sized mixing bowl.
- In a separate small bowl, whisk together the shio koji, rice vinegar, and sesame oil until well combined, creating a light dressing.
- Pour the dressing over the sliced daikon and cucumber, gently tossing to ensure all vegetables are evenly coated.
- Let the salad marinate at room temperature for 5-10 minutes to allow the flavors to meld and the vegetables to slightly soften.
- Before serving, give the salad a final gentle toss to redistribute the dressing and ingredients.
- Transfer the salad to a serving plate or individual bowls, ensuring an even distribution of daikon and cucumber.
- Serve immediately as a refreshing side dish or appetizer, enjoying the crisp texture and bright, umami-rich flavors.
Tips
- Slice Precision: Use a mandoline or an extremely sharp knife to ensure uniform, paper-thin slices. Consistent thickness is key to achieving the perfect texture and even marination.
- Koji Magic: Shio koji is the secret weapon in this recipe. If you can't find it locally, look for it in Asian grocery stores or online specialty food retailers.
- Marination Matters: While 5-10 minutes of marination is recommended, you can adjust the time based on your preference. Longer marination will soften the vegetables slightly and intensify the flavors.
- Freshness is Crucial: Use the freshest daikon and cucumber you can find. Look for firm, crisp vegetables with no soft spots or blemishes.
- Serving Suggestion: For an extra touch of elegance, garnish with a sprinkle of toasted sesame seeds or finely chopped green onions just before serving.
- Temperature Tip: Serve the salad at room temperature or slightly chilled for the most refreshing experience.
Nutrition Facts
Calories: 20kcal
Carbohydrates: 4g
Protein: 1g
Fat: 1g
Saturated Fat: 0g
Cholesterol: 0mg
