Generous pinch salt (for hakusai; not in photo)
1/2 tsp sesame oil
When working on upper wide sections, fold in half or roll and julienne (so that you do not have to move the knife more than necessary).
Place hakusai in a bowl, sprinkle salt, gently mix, and let sit for 10+ minutes.
Meanwhile, julienne radish.
First thinly slice into rounds, push slices down, and julienne.
When hakusai becomes moist or water comes out, squeeze out excess water, and place in another (or rinsed) bowl.
- The radish is not salted, as salting causes radish to lose its crispness and makes the outer bright pink dull while coloring the inner white flesh.
- The outer and greener leaves of hakusai have a crispy texture similar to that of lettuce.
- The salt added to hakusai should be enough. Sesame oil covers up the saltiness of this dish; you might end up taking too much sodium if you add more salt. If you feel salt is lacking, pair with a dish that is clearly more salty.