Chinese Salad with Kiriboshi Daikon

1. 1

   Rehydrate the kiriboshi daikon in lots of water.

2. 2

   Drain and squeeze out the water well, and cut into easy-to-eat pieces.

3. 3

   Grind 1 tablespoon of the toasted sesame seeds, and use the rest whole.

4. 4

   Finely julienne the cucumber, sprinkle with a little salt (not listed in the ingredients) and leave for a while.

5. 5

   Lightly squeeze out the moisture.

6. 6

   Make the vinegar sauce: Put the vinegar, sugar and oyster sauce in a heatproof container.

7. 7

   Microwave for 1 minute and mix well.

8. 8

   Put the kiriboshi daikon, cucumber, the Step 3 vinegar sauce, sesame seeds (the ground up and whole ones both), and sesame oil in a bowl, mix together well and it's done.

9. 9

   Double the recipe, and serve as a side with yakiniku (griddle-cooked barbecue-style beef).

* Per serving · 4 servings · Values may vary.

No additional tips available.