Mixed Cucumber and Kiriboshi Daikon Salad Recipe

Name: Mixed Cucumber and Kiriboshi Daikon Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 30 grams Kiriboshi daikon; 1 Cucumber; 1 dash Salt; 1 1/2 tbsp Water; 1/2 tsp Bonito-based dashi stock granules; 1 1/2 tbsp Vinegar; 1 heaped tablespoon Soy sauce; 1 tbsp Mirin; 1 tbsp Sesame seeds; 1 Bonito flakes

Servings: persons

30 grams Kiriboshi daikon
1 Cucumber
1 dash Salt
1 1/2 tbsp Water
1/2 tsp Bonito-based dashi stock granules
1 1/2 tbsp Vinegar
1 heaped tablespoon Soy sauce
1 tbsp Mirin
1 tbsp Sesame seeds
1 Bonito flakes

1
Reconstitute the kiriboshi daikon by soaking it in water for 5 minutes.
2
Bring some water to a boil, and boil it for 1 minute before straining in a colander.
3
Cut the cucumber in half lengthwise, then slice on an angle.
4
Sprinkle with salt.
5
Once the moisture is released, squeeze it out and place in a bowl.
6
Squeeze the excess water from the kiriboshi daikon, add it to the cucumber and toss with the ingredients.
7
Sprinkle sesame seeds evenly, then top with bonito flakes.

kcal

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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 10 ingredients. The key ingredients include: 30 grams Kiriboshi daikon, 1 Cucumber, 1 dash Salt, 1 1/2 tbsp Water, and more.

Yes, Mixed Cucumber and Kiriboshi Daikon Salad 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.

Mixed Cucumber and Kiriboshi Daikon Salad

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