Daikon Radish Salad with Umeboshi Amazake Dressing
Recipe By: Norie Mori
½ daikon white radish(about 250g) – peeled and sliced very thinly
4-5 red radish, sliced very thinly using slicer
100g water cress or rocket, washed and trimmed
3Tbsp Spiral Organic Umeboshi Puree
3Tbsp Spiral Organic Brown Rice Amazake
3Tbsp Spiral Mirin
½Tbsp Spiral Organic Toasted Sesame Oil
1Tbsp toasted sesame seeds
1. Mix the umeboshi puree, amazake, mirin, and sesame oil to make paste.
2. Toss with daikon, radish and watercress just before eating, sprinkle sesame seeds and serve.