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Cucumber and Daikon Salad
Various delicious Asian cuisines from restaurant gourmet recipes around Asean region. Now you can save money from dinning in restaurant with these
economical and easy to follow Asian recipes!
500g daikon, peeled and sliced into thin lengths, soaked in cold water for 10 minutes and drained
2 small Japanese cucumbers or pickling cucumbers (gherkins) shaved into long, thin strips using a peeler, stopping before you reach the seeds
1 small carrot, cut into thin 5 cm strips 1/2 small onion, thinly sliced, soaked in water and drained
2 sheets nori, lightly toasted, halved and sliced thinly
2 teaspoons black sesame seeds
Dressing :
2 tablespoons soy sauce
2 tablespoons mirin
1 teaspoon white sugar
2 tablespoons rice wine vinegar 1/2 teaspoon dashi powder dissolved in 1 tablespoon water
Method :
Combine miso, sake, mirin and soy sauce in a medium bowl. Add chicken, toss to coat well and set aside to marinate for 1 hour, or refrigerate overnight.
Pre-heat grill. Transfer chicken pieces onto a lightly greased tray skin side up. Place under the grill and cook for 10-12 minutes on high heat or until cooked through and lightly browned, turning once during cooking (there is no need to turn the chicken if using a toaster oven with an element below).
To serve, cut finger-width slices and transfer to a serving plate. Garnish with sliced shiso or basil and lemon wedges on the side, if desired.
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