Thousand-eared radish
After slicing the daikon radish, soaking it in salt water improves the texture. The ideal thickness of the daikon radish is one that allows the ingredients inside to be seen through, but if you're making it at home, you can use a slicer
How to make it
1
Peel the daikon radish and slice it into 1mm thick rounds. You can also use a slicer
2
Add salt to the water to make a salt solution with the same concentration as seawater. Soak thinly sliced daikon radish in the salt water for about 15 minutes
3
Remove the daikon from the salt water and place it between towels to drain thoroughly
4
Place half of the daikon radish on each side, top with the pickled plum and shiso leaves, then layer the remaining daikon radish on top and sandwich the ingredients together to complete the sandwich
Ingredientsfor 3 people
-
- Radish after peeling
- 50g
-
- water
- 100cc
-
- salt
- 3g
-
- the shiso leaves Shred
- Appropriate amount
-
- Plum meat
- Appropriate amount
[PR]
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