500 g (1 lb) daikon, peeled and sliced into thin lengths (about 3 cups), soaked in cold water for 10 minutes and drained
2 small Japanese cucumbers or pickling cucumbers (gherkins) shaved into long, thin strips using a peeler, stopping before you reach the seeds (about ⅔ cup)
1 small carrot, cut into thin 5-cm (2-in) strips (about ⅔ cup)
½ small onion, thinly sliced (about ⅓ cup), soaked in water and drained
2 sheets nori, lightly toasted, halved and sliced thinly (see page 3)
2 teaspoons black sesame seeds
Dressing
2 tablespoons soy sauce
2 tablespoons mirin
1 teaspoon white sugar
2 tablespoons rice wine vinegar
½ teaspoon dashi powder dissolved in 1 tablespoon water
1 To make the Dressing, combine all dressing ingredients in a small bowl and set aside.
2 To assemble salad, toss the daikon, cucumber or gherkins, carrot and drained onion slices in a medium bowl. Pile the tossed vegetables high on a medium serving plate, pour over the prepared Dressing immediately before serving and top with roasted nori and sesame seeds.
Serves 4–6
Preparation time: 15 mins