Recipe of Homemade Mixed Cucumber and Kiriboshi Daikon Salad

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, mixed cucumber and kiriboshi daikon salad. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Mixed Cucumber and Kiriboshi Daikon Salad is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Mixed Cucumber and Kiriboshi Daikon Salad is something which I have loved my entire life. They are fine and they look fantastic.

Great recipe for Mixed Cucumber and Kiriboshi Daikon Salad. I wanted to use kiriboshi daikon in a light tossed salad instead of in a simmered dish. Squeeze the kiriboshi daikon and cucumber well, so that the it doesn't get too watery. Squeeze the kiriboshi daikon and cucumber well, so that the it doesn't get too watery.

To get started with this recipe, we have to prepare a few ingredients. You can have mixed cucumber and kiriboshi daikon salad using 10 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Mixed Cucumber and Kiriboshi Daikon Salad:

1. Prepare 30 grams Kiriboshi daikon
2. Get 1 Cucumber
3. Get 1 dash Salt
4. Prepare 1 1/2 tbsp ☆Water
5. Make ready 1/2 tsp ☆Bonito-based dashi stock granules
6. Make ready 1 1/2 tbsp ☆Vinegar
7. Make ready 1 heaped tablespoon ☆Soy sauce
8. Take 1 tbsp ☆Mirin
9. Make ready 1 tbsp Sesame seeds
10. Take 1 Bonito flakes

Reconstitute the kiriboshi-daikon by soaking in water for twenty minutes. Drain, and squeeze out the moisture. Combine with the kiriboshi-daikon, sliced cucumber, and umeboshi and mix well. Put cucumber and daikon slices in a large bowl and sprinkle with salt.

Instructions to make Mixed Cucumber and Kiriboshi Daikon Salad:

1. Reconstitute the kiriboshi daikon by soaking it in water for 5 minutes. Bring some water to a boil, and boil it for 1 minute before straining in a colander.
2. Cut the cucumber in half lengthwise, then slice on an angle. Sprinkle with salt. Once the moisture is released, squeeze it out and place in a bowl.
3. Squeeze the excess water from the kiriboshi daikon, add it to the cucumber and toss with the ☆ ingredients. Sprinkle sesame seeds evenly, then top with bonito flakes.

Combine with the kiriboshi-daikon, sliced cucumber, and umeboshi and mix well. Put cucumber and daikon slices in a large bowl and sprinkle with salt. You'll notice excess liquid form at the bottom of the bowl. Simmered Kiriboshi Daikon is often served when you want one more dish to complete a meal set in Japan, but it can also be served as a warm salad. It is a perfect dish for a bento box too.

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