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The ingredients needed to make Daikon Radish and Salmon with Wasabi, Mayonnaise, and Soy Sauce Dressing:
- You need 120 grams Rainbow trout (for sashimi)
- Prepare 200 grams Daikon radish
- Prepare 1/2 Cucumber
- Get 1 tsp Salt (for rubbing)
- Prepare 3 tbsp ●Mayonnaise
- Provide 6 cm from a tube / about 2 1/2 ~ 3 teaspoons ●Wasabi paste
- Provide 1 tbsp ●Soy sauce
- Prepare 1 dash Salt (for cooking)
Steps 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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