Refreshing Steamed Radish Salad
Enjoy the natural sweetness of radish by serving it chilled!
Radish is packed with fiber, making it an excellent choice for modern diets often burdened by excess nutrition. It’s also rich in minerals like calcium and potassium, as well as vitamin C. In the past, stored radishes were a vital source of vitamins during the winter when fresh vegetables were scarce. Today, we’ll make a simple radish salad.
Main Ingredients- 1250g Daikon radish
- 300g Onion
Cooking Instructions
Step 1
Prepare the radish: First, peel the daikon radish using a vegetable peeler. Then, cut the radish into three equal sections.
Step 2
Julienne the radish: Stand the three sections upright and slice them thinly along the grain into julienne strips, about 0.5cm thick. Avoid slicing them too thinly, as they can break apart easily when cooked. A slightly thicker cut will maintain a better texture.
Step 3
Prepare the onion: Thinly julienne the onion, similar to how you prepared the radish. Adding onion enhances the radish salad, deepening its flavor and adding a subtle sweetness.
Step 4
Mix and salt the radish and onion: Combine the julienned radish and onion in a bowl. Sprinkle with 10g of salt and mix well. Let it sit for 20 minutes to salt. Flip the mixture halfway through to ensure even salting.
Step 5
Check the salted state: After 20 minutes, the radish should appear translucent and slightly softened. Do not discard the water released during salting; it will be used in the cooking process. This step prevents the radish from becoming mushy when cooked.
Step 6
Cooking the salad: Transfer the salted radish and onion, along with their released liquid, into a large pot or wok. Add 1 1/3 cups of fresh water (approx. 260ml). Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium, cover the pot, and simmer for 7 minutes. Then, remove the lid and continue to cook for another 3 minutes to ensure the radish is tender.
Step 7
Check the finished salad: The salad is properly cooked when there is still a bit of liquid remaining. It’s ready to be enjoyed as is.
Step 8
Storage: If you plan to store the radish salad for later, let it cool completely. Then, transfer it into an airtight container and refrigerate. Be sure to include the cooking liquid to keep the salad moist.
Step 9
Serving immediately: For immediate consumption, place the desired portion of radish salad in a serving bowl. Drizzle with 1/4 teaspoon of perilla oil and gently mix. It’s best to avoid adding garlic, green onions, or sesame seeds to fully appreciate the radish’s natural, delicate sweetness. If perilla oil is unavailable, sesame oil can be used, but perilla oil offers a superior flavor profile for this dish.
Step 10
Radish salad is complete! This radish salad is especially delicious when served chilled, as it enhances the natural sweetness and refreshing flavor of the radish. Radishes harvested in autumn are considered highly nutritious, like a tonic, so enjoy this healthy and tasty dish made with seasonal radishes!
