Dried Daikon Radish Crunchy Salad/ 切り干し大根のサラダ

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<Dried Daikon Radish Crunchy Salad/ 切り干し大根のサラダ>

<Yield> 2 servings

<Prep time> 10 minutes

<Cook time> 2 minutes

<Ingredients>

• ⅔ cup/30g dried daikon radish

• 1 sheet nori seaweed

•  1 bag(5g) bonito flakes / 1 can of tuna

• 1 bag (100g)  spinach

• 1 tablespoon  soy sauce

• 1 tablespoon rice vinegar 

• 1 ½  tablespoon toasted sesame oil

★Find Japanese ingredients here.

<Instructions>

1. Rehydrate the dried daikon radish in water, then squeeze out the excess water. Cut into small pieces.
   

2. Blanch Japanese spinach for 1 minute. Allow the spinach to cool in an ice bath or under the faucet. Tightly squeeze out the excess moisture and chop into bite-sized pieces.
   

3. Drain the liquid of canned tuna.
   

4. Mix the rehydrated daikon radish, spinach, nori seaweed and bonito flakes with the soy sauce, vinegar, and sesame oil. Lightly mix.

<Miwa’s tips>

1. Dried daikon radish, tuna, and spinach are rich in iron, which is often lacking in women's diets, making this salad perfect for improving reduced metabolic function. Enjoy this nutritious and delicious dish!

2. Dried daikon radish expands to three times its original size when rehydrated in water.

2024/06/25 MIWA