Salted Daikon Salad (Shio Momi Daikon) Recipe

Introduction

Salted Daikon Salad, or Shio Momi Daikon, is a simple and refreshing Japanese side dish that highlights the crisp texture and mild flavor of daikon radish. With just a few ingredients and minimal prep, it’s perfect for adding a light, tangy bite to any meal.

Ingredients

• 200g (7.1oz) daikon (a fat 5cm/2″-long disc or 2 thin 5cm/2″-long discs, skin removed)
• 40g (1.4oz) daikon leaves
• 2.5-3.5g (0.09-0.12oz) salt
• Lemon zest (for garnish, optional)

Instructions

1. Step 1: Slice the daikon vertically into 3mm (⅛”) thick slices, then cut those slices vertically into 3mm-thick batons.
2. Step 2: Cut the daikon leaves into 3-5mm (⅛–3⁄16″) pieces.
3. Step 3: Place the daikon batons, daikon leaves, and salt in a bowl. Mix well to ensure the salt is evenly distributed.
4. Step 4: Let the mixture sit for 10 minutes to allow the daikon to wilt.
5. Step 5: Take a handful of the daikon at a time and squeeze out most of the water. Taste, then add a little more salt if needed. Mix again thoroughly.
6. Step 6: Serve the salad in a bowl, garnished with a small amount of lemon zest if desired.

Tips & Variations

• For a milder flavor, start with less salt and adjust to taste after squeezing out the water.
• Use fresh daikon leaves with no blemishes for the best texture and flavor.
• Add a touch of toasted sesame seeds for extra nuttiness and crunch.
• If you prefer a tangier salad, a dash of rice vinegar can be mixed in after salting.

Storage

Store the salted daikon salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh but can be lightly refreshed by squeezing out any accumulated liquid before serving. Avoid storing for too long as the texture may become too soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use just daikon without the leaves?

Yes, you can make this salad with only daikon. The leaves add extra flavor and texture but are optional.

Is it important to squeeze out the water?

Yes, squeezing out the excess water after salting concentrates the flavor and improves the salad’s crispness, preventing it from becoming soggy.

Salted Daikon Salad (Shio Momi Daikon) Recipe

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Salted Daikon Salad (Shio Momi Daikon) is a simple and refreshing Japanese side dish featuring thinly sliced daikon radish and its leaves, salted and lightly wilted to bring out their natural flavors. This quick, no-cook salad is seasoned with salt to draw out moisture and can be garnished with fresh lemon zest for a bright finish, making it a perfect palate cleanser or accompaniment to various meals.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 2 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 200g/7.1oz daikon (a fat 5cm/2″-long disc or 2 thin 5cm/2″-long discs, skin removed)
• 40g/1.4oz daikon leaves (cut into 3-5mm/⅛-3⁄16″ pieces)

Seasoning

• 2.5–3.5g/0.09-0.12oz salt
• Lemon zest (for garnish, optional)

Instructions

1. Slice the Daikon: Slice the daikon vertically into 3mm/⅛”-thick slices, then cut these slices vertically into 3mm-thick batons to create uniform pieces for even seasoning and wilting.
2. Prepare the Leaves: Cut the daikon leaves into small pieces, about 3-5mm/⅛-3⁄16″ in size, to mix well with the daikon.
3. Mix with Salt: Combine the daikon batons, daikon leaves, and salt in a bowl. Mix thoroughly to ensure the salt is evenly distributed throughout the vegetables.
4. Let it Wilt: Allow the salted daikon and leaves to sit for 10 minutes. The salt draws out excess moisture, causing the daikon to wilt slightly and develop a tender texture.
5. Squeeze out Moisture and Adjust Seasoning: Take a handful of the mixture at a time and squeeze out most of the water released by the daikon. Taste and add a little more salt if necessary, then mix again to incorporate the seasoning well.
6. Serve: Transfer the salted daikon salad to a serving bowl and garnish with a small amount of fresh lemon zest if desired for extra brightness and aroma.

Notes

• Note 1: Use a fat 5cm-long disc or two thin discs for best texture in slicing daikon.
• Note 2: Daikon leaves add a mild, slightly peppery flavor and can be used fresh.
• Note 3: Adjust salt quantity within the range provided to taste and for desired saltiness.
• Note 4: Squeezing out the water is important to avoid excess moisture and maintain crispness.
• Note 5: Taste after initial mixing and add salt if needed to balance flavors.

Keywords: Daikon Salad, Shio Momi Daikon, Japanese Salad, Salted Daikon, No-Cook Salad, Daikon Leaves, Light Salad