Quick Fennel Salad (Fennel No Shiomomi Ponzu Ae)

1. 1

   Cut the green parts off the fennel bulb (you can save them for soup).

2. 2

   Cut the bulb in half, then slice very thinly.

3. 3

   Sprinkle with salt.

4. 4

   Massage the slices firmly with your hand until they are softened.

5. 5

   You can store this in the refrigerator, well covered, for 3-4 days like this if you like.

6. 6

   When using, drain off any excess moisture, and sprinkle with a little bit of lemon juice or ponzu and optionally, black pepper.

No additional tips available.