All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Daikon to arugura no sarada / daikon radish and arugula salad with sesame-lime dressing

Arugula's nutty taste is boosted by sesame oil, while crispy daikon radish with lime add a super fresh note.


2-3 cm daikon radish
Handful arugula

For dressing
1 lime
1 tsp sesame oil
1 tsp soy sauce
Salt & pepper, to taste (not in photo)


Julienne daikon radish, and soak in cold water.


Prepare dressing.

Pound lime with handle of knife, cut and juice into sesame oil.

Add soy sauce, salt and pepper, and mix well.


Drain daikon, and put in a bowl. Add arugula.

Immediately before serving, add dressing, and toss.

Serve vegetables only; leave all extra liquid in the preparation bowl.

  • Alternatively, serve dressing separately and pour immediately before eating.
  • Pounding lime in advance makes it easy to juice by hand. It smashes the pulp inside and minimizes spattering when squeezing to get juice.

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