Salad Daikon dan Mentimun dengan Shio Koji

Name: Salad Daikon dan Mentimun dengan Shio Koji
Prep time: 15 min
Total time: 15 min
Yield: 2 porsi
Cuisine: Indonesian
Ingredients: ½ lb daikon radish ((peeled)); 2 Japanese or Persian cucumbers ((or use ½ English cucumber but seeds must be removed)); ¼ cup carrots ((julienned)); 2 Tbsp shio koji; ½ Tbsp rice vinegar (unseasoned); 1 tsp toasted sesame oil; 1 red chili ((chopped, if you prefer less spicy remove the seed))

For a light and refreshing side dish, try this Daikon and Cucumber Salad with Shio Koji. A natural seasoning made with malted rice and salt, shio koji enhances the umami flavor of this simple and healthy salad.

⏱️ 15 menit 🔪 Persiapan: 15 menit 📊 Mudah ⭐ 4.7 (10) 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Salad Daikon dan Mentimun dengan Shio Koji

Foto: Just One Cookbook

Bahan-bahan

2 porsi

½ lb daikon radish ((peeled))
2 Japanese or Persian cucumbers ((or use ½ English cucumber but seeds must be removed))
¼ cup carrots ((julienned))
2 Tbsp shio koji
½ Tbsp rice vinegar (unseasoned)
1 tsp toasted sesame oil
1 red chili ((chopped, if you prefer less spicy remove the seed))

Langkah-langkah

Before You Start…Please note that this recipe requires at least 1 hour of pickling time.
Cut ½ lb daikon radish and 2 Japanese or Persian cucumbers diagonally while rotating them a quarter turn between cuts. This Japanese cutting technique is called rangiri.
Put the daikon, cucumber, and ¼ cup carrots (julienned) in a large resealable plastic bag. Then, add 2 Tbsp shio koji, ½ Tbsp rice vinegar (unseasoned), 1 tsp toasted sesame oil, and 1 red chili (chopped and seeded).
Remove the air from the bag and rub the vegetables from outside the bag, making sure to distribute the seasonings well. Keep the bag in the refrigerator for 1 hour for the best flavor.
Serve this dish cold or at room temperature.
You can keep the leftovers in an airtight container and store in the refrigerator for up to 24 hours.