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We hope you got insight from reading it, now let’s go back to daikon radish and salmon with wasabi, mayonnaise, and soy sauce dressing recipe. To make daikon radish and salmon with wasabi, mayonnaise, and soy sauce dressing you need 8 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to cook Daikon Radish and Salmon with Wasabi, Mayonnaise, and Soy Sauce Dressing:
- Provide 120 grams Rainbow trout (for sashimi)
- Take 200 grams Daikon radish
- Provide 1/2 Cucumber
- Use 1 tsp Salt (for rubbing)
- Provide 3 tbsp ●Mayonnaise
- Take 6 cm from a tube / about 2 1/2 ~ 3 teaspoons ●Wasabi paste
- Prepare 1 tbsp ●Soy sauce
- Get 1 dash Salt (for cooking)
Instructions to make Daikon Radish and Salmon with Wasabi, Mayonnaise, and Soy Sauce Dressing:
- Cut the trout into 1 cm cubes. Sprinkle the salt onto the cucumber. When it becomes soft and wilted, soak in water to remove the salt, and squeeze out the excess water.
- Cut the daikon radish into 2~3 mm quarters. Blanch in boiling water, cool in cold water, then squeeze out the excess water.
- Add the daikon radish, cucumber, and trout into a bowl.
- Combine the seasonings. First, melt the wasabi in the soy sauce, then add the mayonnaise. Mix well.
- Add the Step 4 dressing into Step 3, mix, and done.
- Serve onto a plate and enjoy.
- Garnish with nori seaweed if you like.
The soy sauce based salad dressing pairs well with the daikon and any other vegetables you like. Great as a salad or a side to any meal. Allow kiriboshi daikon (dried radish) to reconstitute in water, squeeze the water from it and cut into bite-size lengths. Wash kaiware daikon (radish sprouts) with water, and cut into bite-size lengths. Blend all the salad dressing ingredients.
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