Kanikama and Radish Seaweed Salad
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A quick and easy side dish made with ingredients you have at home! Enjoy the crunchy texture of seaweed and daikon radish, combined with the spicy flavor of green chili!
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Ingredients:
- Hijiki green chili
- Salted Tosakanori
- Imitation crab (kani kama)
- Daikon radish
- Caesar dressing
How to:
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Rinse the young hijiki a couple of times, then soak in water for about 5 minutes to desalt it after rinsing off the salt. For Dried Hijiki, soak it in water for 6 minutes.
- 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 desalted 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.
Owase City, Mie Prefecture, a green pepper "tiger tail". The
pungency that pulls back stands out even when combined with vegetables. When you feel a little adult -like salad.
This recipe highlights the crunchy texture of young hijiki and the unforgettable spiciness and refreshing aroma of "Tora no O" green chili, making it a great vegetable and seaweed combination dish.
