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10minutes
Cut 1/2 radish into round slices to a size of about 2 to 3 mm.
Layer the sliced radish and chop it into small pieces.
Put the shredded radish in a plastic bag.
Add an appropriate amount of salt to the plastic bag.
Rub a plastic bag to the extent that water comes out of the radish.
Close the mouth of the plastic bag and let it sit at room temperature for 5 minutes.
Add 1 can of drained mackerel to a plastic bag containing drained radish.
Add 2 teaspoons of mayonnaise to a plastic bag and mix while loosening the mackerel.
Finally, add radish sprouts and mix.
By using a plastic bag, less washing is required after cooking.
Evenly squeezing the radish and salt makes it easier for water to come out.
Thoroughly drain the radish and mackerel cans that have been laid at room temperature.
Finely loosen the mackerel in a plastic bag and mix it with the radish.
It can be eaten not only as a snack but also as a salad.
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