Kanikama and Radish Seaweed Salad
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A quick and easy side dish made with everyday ingredients. Enjoy the refreshing crunch of seaweed and daikon radish in every bite you take.
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Ingredients:
- Young Hijiki: to taste
- Tosakanori: to taste
- Kani kama (Imitation crab)
- Daikon radish
- Caesar dressing
How to:
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Soak each Seaweeds in water for 4 minutes (Tosakanori) and 6 minutes (Young Hijiki) to rehydrate.
- Julienne the radish daikon and lightly salt it, letting it sit for about 10 minutes. Rinse off the salt and squeeze out excess water.
- Cut the Young Hijiki and Tosakanori into bite-sized pieces. Shred the imitation crab.
- Mix the prepared seaweed, radish daikon, and imitation crab in a bowl. Add Caesar dressing to taste.
- Optional: Add thinly sliced green chili (Mie Prefecture's specialty "Tora no O") for a spicy kick.
This recipe highlights the crunchy texture of Young Hijiki and seaweed combination dish.
