Japanese Daikon Root and Cabbage Salad Recipe
Here's an amazing Japanese Daikon Root And Cabbage Salad recipe for you to try. This traditional Japanese delicacy makes a great side dish. The blend of ingredients imparts it a great flavor. Add this Japanese Daikon Root And Cabbage Salad to your next party menu and watch your guests getting bowled over.
Ingredients
| Medium sized daikon root - 1 | ||
| Firm, tightly packed green or white cabbage - 1/4 | ||
| Small, tender carrots - 2 | ||
| Cornstarch or potato flour - 1 1/2 tbsp | ||
| Cold Japanese instant stock - 1/2 cup | ||
| Egg yolks | 4 (For the kimi zu dressing:) | |
| Japanese rice vinegar or diluted cider vinegar - 6 tbsp | ||
| Sugar | 1 1/2 Tablespoon (For the kimi zu dressing:) | |
| Salt | To Taste (For the kimi zu dressing:) | |
Directions
GETTING READY
1 Trim, wash, and prepare the vegetables.
2 Dry them thoroughly.
3 Cutting them all into julienne strips and grate the root vegetables if preferred.
4 In a very large bowl, mix the vegetables together.
5 Add sufficient iced water to cover and a few ice cubes.
6 Place in the refrigerator for 1 hour.
MAKING
7 Meanwhile, make the dressing: in the bottom of a double boiler or saucepan heat some water.
8 In a bowl, put the cornstarch.
9 Gradually stir in the cold stock, adding a little at a time to prevent lumps.
10 Using a balloon whisk or hand held electric beater, beat the egg yolks continuously in the top of the double boiler or in a heatproof bowl over the simmering water.
11 Gradually add in the cornstarch mixture.
12 Add in the sugar, 1 tsp salt, and continue beating as you gradually add the vinegar.
13 Remove from the heat when thick and allow to cool.
14 When the vegetables have crisped in the refrigerator, drain well and dry.
15 In a large salad bowl, put the prepared vegetables.
16 Pour the dressing and toss to coat well.
SERVING
17 Serve at once.
1 Trim, wash, and prepare the vegetables.
2 Dry them thoroughly.
3 Cutting them all into julienne strips and grate the root vegetables if preferred.
4 In a very large bowl, mix the vegetables together.
5 Add sufficient iced water to cover and a few ice cubes.
6 Place in the refrigerator for 1 hour.
MAKING
7 Meanwhile, make the dressing: in the bottom of a double boiler or saucepan heat some water.
8 In a bowl, put the cornstarch.
9 Gradually stir in the cold stock, adding a little at a time to prevent lumps.
10 Using a balloon whisk or hand held electric beater, beat the egg yolks continuously in the top of the double boiler or in a heatproof bowl over the simmering water.
11 Gradually add in the cornstarch mixture.
12 Add in the sugar, 1 tsp salt, and continue beating as you gradually add the vinegar.
13 Remove from the heat when thick and allow to cool.
14 When the vegetables have crisped in the refrigerator, drain well and dry.
15 In a large salad bowl, put the prepared vegetables.
16 Pour the dressing and toss to coat well.
SERVING
17 Serve at once.
Chef
