Daikon Scallop Salad
Here’s a tasty little salad that I learned how to make from our Tokyo friends!
It’s very simple here’s what you do:
1. Cut 1 small Japanese daikon into match stick sized pieces. Put this in a bowl with a little salt sprinkled on it and let it sit. After about 10 minutes, a little liquid should have come out. Rinse off this liquid and the salt.
2. To the bowl of daikon pieces, add one small can of scallops that has been broken up. (The can looks like a small tuna can, I’ve seen it at Marukai, Nijiya Market, and the Asian food aisle in other supermarkets.)
3. Add reduced fat Kewpie (or Best Foods) mayonnaise until it reaches the consistency of egg salad or tuna salad.
4. Add a little shoyu and salt to taste, some sliced green onions – then mix everything together. (The photo above was taken just prior to mixing.)
This salad is great, very cool and refreshing!