Seaweed salad with shiitake and pickled radish

Japanese
Side dishSalad25 minutes preparation1 hour soaking
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This is what you need

For the pickle:
Radish1 bos
(celtic) sea salt4 g
For the salad:Shiitake koshin4 pcsArame15 g
Red onions2 small
Roasted sesame oil2 tbsp
Avocado1
Spring onions2

This is how you make it

  1. Cut the radishes into wafer-thin slices. Put in the pickle press. Add the salt and gently pat it through the radishes. Put the lid on the press and let it ferment for an hour.
  2. Meanwhile, soak the shiitake in cold water. Let the arame soak for 10-15 minutes.
  3. Cut the red onions into rings.
  4. Heat the sesame oil in a frying pan. Fry the onions until translucent. Drain the arame and cut the shiitakein slices. Add both ingredients to the onions and cook on low heat for 3-5 minutes.
  5. Cut the avocado and spring onions into pieces.
  6. Mix the ingredients for the dressing in a small bowl.
  7. Taste if the radish is flavored and pour out the salty liquid. Mix all ingredients and serve.

Tip(s)

  • By fermenting your own vegetables, you change the taste. Not that broccoli will taste like carrots, but white cabbage will really look a bit like sauerkraut.