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Salad (Kiriboshi Radish Salad) | Transcript of recipe by culinary expert Ryuji's Buzz Recipe

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Cooking expert Ryuji's buzz recipe

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Ingredients

Kiriboshi radish : 880g
きゅうり : 80g
水 : 適量
塩 : ひとつまみ
ハム : 50g
(A)Mayonnaise : 35～40g
(A)Japanese mustard : 5-6cm
(A) Umami seasoning : 4振り
(A) Salt : ひとつまみ
(A) Sugar : ひとつまみ
(A) Black pepper : 適量
(B) Dried parsley : 適量
(B)黒コショウ : 適量

Time required

20minutes

Procedure

1) make preparations 02:12
Add dried radish and water to a bowl and let stand for 15 minutes.
Thinly slice the cucumber diagonally.
Cut the ham in half and thinly slice.
Put the cucumber and salt in another bowl and mix well with your hands.
Grab a cucumber, squeeze out the water, and drain.
2) Combine ingredients 05:26
Pour the kiriboshi radish from step 1 into a colander and squeeze it by hand to remove the water.
Add the dried radish, ham, and (A) to the bowl containing the cucumbers from Step 1 and mix.
3) 盛り付ける 07:02
器に2を盛り付けて(B)をかけて完成。

Point

・30g of dried daikon radish is used as an ingredient.
・While the kiriboshi daikon is rehydrating with water, cut the other ingredients.
・Bacon may be used instead of ham.
・To pinch means to pinch an ingredient with three fingers.
- Taste in step 2 and adjust if any seasonings are missing.
・You can also sprinkle garlic powder on top.