Shiso-Wrapped Daikon Radish & Daikon Peel Ham Salad
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A highly addictive dish with a crunchy texture, made simply by wrapping daikon in shiso leaves and marinating them in a sweet vinegar sauce. This eco-friendly recipe also features a crunchy Japanese-style mayonnaise salad made from the leftover daikon peels, ensuring zero food waste.
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🍳 Cooking Flow
Peel the daikon thickly, cut into strips, rub with salt, weigh down, and let sit for 20 minutes. → Combine seasonings in a pot and bring to a boil, add black vinegar and honey, bring to a boil again, then let cool. → Squeeze the moisture out of the daikon thoroughly, wrap each piece in a shiso leaf, and arrange in a storage container. → Sprinkle with chili pepper, pour the cooled sauce over it, cover with plastic wrap directly touching the surface, and marinate in the refrigerator for 1-2 hours. → Toss the leftover daikon peels, ham, and shiso with mayonnaise, mentsuyu, sugar, and black pepper to make the salad.
Cooking Steps
Brief Cooking Order
Peel the daikon thickly, cut into strips, rub with salt, weigh down, and let sit for 20 minutes. → Combine seasonings in a pot and bring to a boil, add black vinegar and honey, bring to a boil again, then let cool. → Squeeze the moisture out of the daikon thoroughly, wrap each piece in a shiso leaf, and arrange in a storage container. → Sprinkle with chili pepper, pour the cooled sauce over it, cover with plastic wrap directly touching the surface, and marinate in the refrigerator for 1-2 hours. → Toss the leftover daikon peels, ham, and shiso with mayonnaise, mentsuyu, sugar, and black pepper to make the salad.
Introduction
A highly addictive dish with a crunchy texture, made simply by wrapping daikon in shiso leaves and marinating them in a sweet vinegar sauce. This eco-friendly recipe also features a crunchy Japanese-style mayonnaise salad made from the leftover daikon peels, ensuring zero food waste.
Step 1
[Shiso-Wrapped Daikon] Peel the daikon (8cm) thickly and cut into long thin sticks about 1-1.5cm wide (aim for about 28 pieces). Set the peels aside for the salad.
Step 2
[Shiso-Wrapped Daikon] Place the cut daikon and salt (1 teaspoon) into a plastic bag, shake well to coat. Squeeze out the air, seal the bag, place a weight on top, and let sit for 20 minutes.
Step 3
[Shiso-Wrapped Daikon] Wash the shiso leaves (28 leaves), pat dry thoroughly with a paper towel, and trim the stems.
Step 4
[Shiso-Wrapped Daikon] Cut the chili pepper (1 piece) in half, remove the seeds, and slice into rounds.
Step 5
[Shiso-Wrapped Daikon] In a small pot, combine water (120ml), soy sauce (60ml), mirin (20ml), sake (1.5 tablespoons), and sugar (2 teaspoons), then bring to a boil. Once boiling, add black vinegar (40g) and honey (1 tablespoon), bring to a boil again, remove from heat, and let cool.
Ingredients List
Important Notes
Peeling the daikon a bit thick helps the sauce soak in better and creates a satisfying, crunchy texture. 💡
Be sure to squeeze the moisture out of the salt-rubbed daikon thoroughly so the sauce doesn't get watered down and the flavors blend well. ⚠️
To prevent the shiso leaves from discoloring, ensure the sauce has cooled down completely before pouring it over the daikon. ⏱️
The leftover sauce can be re-boiled and reused as seasoning for other simmered dishes. 🔥
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