Radish and scallop salad
Cutting the radish along the fibers will give it a crunchy texture. Make sure to thoroughly drain the radish.
How to make it
1
Peel the radish and cut into shreds along the fibers.
2
Add about 2 tablespoons of salt to the radish, lightly rub it, and leave it for a few minutes to remove any moisture.
3
Once the radish has softened, wrap it in a soaking solution and wash it with water to thoroughly remove any moisture and salt.
4
Put two cans of scallops (with the juice), kaiwari radish and [3] radish in a bowl, add olive oil and soy sauce, and mix.
5
Serve it on a plate and topped with pink pepper and finish.
material
-
- Japanese white radish
- 400g (net)
-
- Canned scallops boiled water
- 2 cans
-
- Kaire Daikon
- 1 pack
-
- salt
- 2 tbsp
-
-
Olive Oil
Ardoino Extra Virgin - 2 tbsp
-
Olive Oil
-
- Light soy sauce
- 1 tsp
-
- For pink pepper
- Appropriate amount
[PR]
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