For light & refreshing healthy side dish, try this Daikon and Cucumber Salad with Shio Koji. A natural seasoning made with malted rice, salt & water, shio koji enhances the umami flavor of this simple salad.
To continue with a light and healthy recipe theme for the new year, I want to share this Daikon and Cucumber Salad (大根ときゅうりの塩麹和え) recipe today.
This refreshing and crunchy salad is perfect for cleansing your palate between dishes. I also love making this salad during summer time as it beautifully complements many Japanese grilled dishes. Think yakitori or BBQ chicken wings!
The magic condiment I’ve used today is Shio Koji (塩麴), which brings out a nice umami flavor of the dishes. A century-old ingredient used in Japan to make soy sauce, sake, and miso, Shio Koji is now a favorite seasoning for marinades, salad dressings, and pickles.
When used as a salad dressing, the end result is a crisp Daikon and Cucumber Salad with a nice balance of salty-vinegary sweet flavors. To get the Daikon & Cucumber Salad with Shio Koji recipe, click here over at Hikari Miso’s website. Hikari Miso products are available in Japanese grocery stores and Amazon.
Watch How to Make Homemade Shio Koji
If you want to make Homemade Shio Koji, watch this short video below. For the step-by-step recipe, click here. Thank you for reading my blog, and I hope you will try to experiment with cooking with shio koji!
Enjoy this quick salad on a hot summer day. Serve it with grilled dishes!
Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.
Daikon and Cucumber Salad with Shio Koji
- ½ lb daikon radish (peeled)
- 2 Persian/Japanese cucumbers (or use ½ English cucumber but seeds must be removed)
- ¼ cup carrots (julienned)
- 2 Tbsp shio koji (I used Hikari Miso Shio Koji; you can substitute with 2 tsp kosher salt, but will lack in umami)
- ½ Tbsp rice vinegar
- 1 tsp sesame oil
- 1 red chili (chopped, if you prefer less spicy remove the seed)
- Cut daikon and cucumber diagonally while rotating them a quarter between cuts. This Japanese cutting technique is called “Rangiri.”
- Put daikon, cucumber, carrot, and all the seasonings in a large closable plastic bag.
- Remove the air from the bag and massage the vegetables and make sure they are blended well with the seasonings. Keep the bag in the refrigerator for 45-60 minutes for best flavor.
- Serve this dish cold or at room temperature.
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 24 hours.