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20minutes
Peel the skin of the radish with a peeler.
Slice into 4-5mm thick rounds and julienne.
Put it in a vat and sprinkle with salt.
Leave for 10 minutes and squeeze out the water.
Add daikon radish, (A), and drained can of boiled tuna to a bowl and mix.
Cover with plastic wrap and chill in the refrigerator for at least 30 minutes.
Place 2 on a plate.
Finish by scattering the dried bonito flakes.
・Amount for 4 people.
・The amount of sugar per person is 2.2g.
・We use granular sweeteners with no sugar or calories.
・An oil-free product that is perfect for resting your chopsticks.
・During step 2, taste and adjust each seasoning to your desired flavor intensity.
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