Daikon Radish Salad With Natto Recipe

Name: Daikon Radish Salad With Natto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pack Natto (fermented soy beans); 5 cm Daikon radish; 5 cm of the thin end Carrot; 1/2 Cucumber; 10 grams Wakame seaweed; 1 packet Bonito flakes; 1 packet The sauce that comes with the natto; 1 packet The Japanese mustard that comes with the natto; 1 tbsp Ponzu; 1 tsp Sugar; 1/2 tsp Grated garlic

Servings: persons

1 pack Natto (fermented soy beans)
5 cm Daikon radish
5 cm of the thin end Carrot
1/2 Cucumber
10 grams Wakame seaweed
1 packet Bonito flakes
1 packet The sauce that comes with the natto
1 packet The Japanese mustard that comes with the natto
1 tbsp Ponzu
1 tsp Sugar
1/2 tsp Grated garlic

1
Finely julienne the daikon radish and carrot, sprinkle with a little salt and leave until wilted.
2
Julienne the cucumber.
3
Rehydrate the wakame seaweed and cut up into easy to eat pieces.
4
Combine the ingredients and the natto in a bowl.
5
Squeeze out the vegetables from Step 1, and add them and the cucumber, wakame seaweed and bonito flakes to the bowl from Step 3 and mix well.
6
Sprinkle on some white sesame seeds to finish.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pack Natto (fermented soy beans), 5 cm Daikon radish, 5 cm of the thin end Carrot, 1/2 Cucumber, and more.

Yes, Daikon Radish Salad With Natto falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Daikon Radish Salad With Natto

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