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Make the mayonnaise-based Japanese dip, which is full of the flavors of miso and sesame.
The tastes of the Japanese dip and the sticks of fresh radish are perfectly suited to each other.
Ingredients are the favorite vegetables, including radish and cucumber, along with mayonnaise, miso and ground peeled sesame seeds.
Because the fiber at both ends of the radish is stiff, it's better to use the parts near the centre of the radish for the salad.
Add the miso to the mayonnaise and mix them well. Then add the ground sesame seed and mix it in well, too.
Peel the radish, and cut it into stick form.Cut off the ends of the cucumber, and cut the cucumber lengthwise into half, and then half again to form 4 equal sized sticks.
Place it in a serving container, and it's ready to serve.
Besides radish and cucumbers, you can use any other appropriate vegetables from the refrigerator such as paprika or carrots and so on.
The bottom part of the radish has a pungent taste, but that pungent taste decreases going toward the top. If you like the pungent taste of bottom part of the radish, you may use it for grated radish.
If you don't care for that strong taste, try using the bottom part of the radish in miso soup and other boiled dishes. The sharp, pungent taste gets sweeter when it's heated.
- People who want to learn how to cook Japanese cuisine
- People who like Japanese cuisine
- People who want to improve their Japanese cooking skills
- Ingredients listed in the course summary
- 日本 / Male
- 335Course expert
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