Daikon Salad with Clams

 

Since my last post it feels like the world has completely changed. I didn't mean to take this long for my next post but I decided to pause everything and focus my attention on helping others this past month. I dusted off my sewing machine to make 150 masks for friends, neighbors, and especially front line workers. Focusing on this one task helped me cope with this new world.

Despite all the challenges recently, one heartwarming consequence has been all the baking and home cooking. I love seeing everyone's creations from sourdough bread to dalgona coffee (I haven't tried this yet, is it worthwhile?) to family meals. For those of us with extra time, it's great to be leaning into the kitchen. For others, getting food on the table right now can be a challenge. Going to the store is a lot more difficult and even if we do make it there, we can't be sure what will be on the shelves. So being creative with pantry items has become essential.

I have always kept a healthy supply of canned clams because they're so useful when you get a seafood kick and can't make it to the store. Usually it's a sauce builder for pasta but today, it's the base of a salad dressing. It's such a simple dish to make yet so satisfying. It only requires 4 ingredients including salt and the only non-pantry item is radish.

Daikon Salad with Clams
 
Cuisine: Japanese
Author: Yukari
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 small or 1/2 large daikon radish
  • 1/2 tsp diamond kosher salt
  • 2 6.5oz cans of chopped clams (preferably Snow's)
  • 3 tbsp kewpie mayonnaise
Instructions
  1. Slice the daikon radish into thin plateaus using a sharp knife or mandoline
  2. In a large bowl, mix the daikon radish with 1/2 tsp of salt and let sit for 15-30 minutes
  3. Squeeze the excess water from the daikon radish and return into a medium bowl
  4. Drain (reserve clam juice for another dish) the 2 cans of chopped clams
  5. Mix the chopped clams, kewpie mayonnaise and daikon radish
  6. (Optional) Salt to taste
  7. Serve immediately or chill in refrigerator for up to 24 hours
 


Comments

Popular posts from this blog

Quicker and Easier Shokupan

Shokupan