Japanese · Side · All year
Daikon & Shiso Salad
4.6 · community
15m
Prep
0m
Cook
Easy
Level
70
Energy
The palate-cleanser Japan serves beside rich food: icy daikon threads with shiso ribbons in a ponzu-sesame dressing — crunch as a course.
What you need
Ingredients
Servings
4
Before you start
Mise en place
Equipment
Sheet pan
Chef's knife
Prep checklist
Daikon — finest possible matchsticks, iced 10 min
Shiso — chiffonade
Sesame Seeds — toasted
Nori — snipped fine
2 steps
Method
1
Ice-water bath the daikon threads 10 minutes — they curl and crisp to glass.
10 min — timer available in cooking mode
Why this works
The ice bath is the texture. Room-temperature daikon is a different, floppier vegetable.
2
Drain bone-dry; dress with ponzu and sesame oil; shiso, sesame, and nori over. Serve immediately beside anything fried or fatty.
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate up to 3 days.
Freezing
Depends on the vegetable — roasted things reheat better than they freeze.
Reheating
Roasted vegetables re-crisp in a 200°C oven for 6–8 minutes; mashes loosen with a splash of warm milk over low heat.
Make ahead
Blanch or par-roast ahead, then finish with high heat just before serving.
Wine pairing
Follows the main.
Beer pairing
Follows the main.
On the plate
Serve it with
Sides
This is the side — pick a main.
Garnish
Fresh herbs
A knob of butter
Toasted nuts or seeds
Taste map
Flavour profile
Sweet
2
Salty
3
Sour
1
Bitter
1
Umami
2
Heat
0
Per serving
Nutrition
70
kcal
1g
protein
10g
carbs
3g
fat
3g
fiber
520mg
sodium
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Your notes
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