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Daikon Layered with Smoked Salmon

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Preparation info
  • Serves

    four

    • Difficulty

      Easy

Appears in
The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

  • About

The original recipe calls for layered, salted sliced salmon and daikon, pickled in a wooden barrel for a long time. This modern version is less salty and far easier to make.

Ingredients

  • 10 cm/4 in daikon, about 6 cm/ in

Method

  1. Slice the daikon very thinly into rounds. Put in a shallow container, sprinkle with salt and vinegar, and add the snipped dashi-konbu. Mix and rub gently with the hands. Cover and leave in the refrigerator for 1 hour.

  2. Drain in a sieve and squ

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