24 calories; 0.6 g protein; 0.1 g fat; 5.4 g carbohydrate; 3.9 g net carbs; 59 mg sodium; 0 mg cholesterol; 1.5 g fiber
1/3 of recipe:
16 calories; 0.4 g protein; 0.1 g fat; 3.6 g carbohydrate; 2.6 g net carbs; 29 mg sodium; 0 mg cholesterol; 1.0 g fiber
4-5 cm daikon radish (180g in photo)
1/2 tsp sugar (or generous pinch salt; see Notes)
Small handful daikon radish leaves (15 g in photo)
2-3 akajiso purple perilla leaves in shisozu perilla-infused vinegar
4 tsp (1 tbsp + 1 tsp) shisozu perilla-infused vinegar
1 tsp sugar
1/2 tsp shiokoji salted rice malt
Cut daikon lengthwise into 4 or 6.
Meanwhile, blanch daikon leaves.
Chop akajiso leaves.
Mix all ingredients for dressing.
Squeeze out excess water from daikon slices, and place slices in another bowl.
When ready to serve, add daikon leaves, and mix well.
- The above thickness (3-4mm) is to give some crunch at the end. Slice daikon thinner if you are in a hurry. Putting a weight on daikon mixed with sugar should expedite the process as well.
- Daikon can be cut into squares/rectangles or julienned.
- When left in dressing longer, slices would become pickles.
- If daikon leaves are not available, other leafy greens work fine.
- Sugar is used above to draw out excess water content of daikon, which makes the dish taste a bit milder. Salt is a more common choice for the same function and would result in a slightly sharper, clearer taste in the final dish. When salt is used, some sodium stays with daikon after squeezing out excess water (amount depends on how much salt you use and length of time daikon sits with salt).