Salted Daikon Salad (Shio Momi Daikon) Recipe
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.
- 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
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
- 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.
- Prepare the Leaves: Cut the daikon leaves into small pieces, about 3-5mm/⅛-3⁄16″ in size, to mix well with the daikon.
- 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.
- 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.
- 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.
- 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
