切り干し大根とひじきのツナマヨサラダ
Abeさん
2
10 minutes
10 minutes
1
ひじき
ひじき
具たくさんなサラダですが、具材の準備は少な目で手軽につくれます。いろいろな食材の食感を楽しめます。
材料
切り干し大根MIX 20g
ひじき 20g
きゅうり 50g
しめじ 50g
粒コーン 30g
ひよこ豆（ミックスビーンズなどお好みのもので） 50g
ツナ缶 1/2缶
A マヨネーズ 大さじ2
A 米酢 大さじ1
A 砂糖 大さじ１/２
醤油、塩コショウ 少々
調理方法
切り干し大根MIX、ひじきは水で戻す。きゅうりは千切りにして塩少々（分量外）をしておく。
しめじは耐熱容器にいれてふんわりラップをする。電子レンジ600Ｗ1分30秒～2分加熱する。さましておく。
Ａをすべて混ぜ合わせる。
③に水気を絞った①、②、粒コーン、ひよこ豆、ツナ缶をいれて混ぜ合わせる。醤油を入れて、塩コショウで味を調える。
Dried Shogoin radish
Plump and springy, rich and sweet and delicious
Shogoin daikon is one of Kyoto's representative traditional vegetables, said to have originated in the Shogoin area of Kyoto in the late Edo period. The large, round roots are full of moisture, soft yet resistant to falling apart when cooked, and have a subtle sweetness.
Due to its fine-grained flesh, drying it gives it a plump, springy texture. In addition, as the moisture is removed, the umami condenses, adding richness to its subtle, elegant sweetness. The taste is quite different from fresh daikon.
■ Made with Shogoin daikon, a traditional Kyoto vegetable
■ Thickly cut for a plump, springy texture
■ Great for stews or adding to noodles
■ Using it in kiriboshi daikon (dried daikon) adds a unique touch.
How to Use Dried Shogoin Daikon
Besides soups and miso soup, it pairs well with bacon, so we recommend simmering it together in consommé. It's also great pickled in honey. You can enjoy the finished daikon syrup mixed with soda or hot water.
How to rehydrate dried Shogoin daikon
■ Also recommended to use in sweets when pickled in honey
■ Its thick texture makes it perfect for ingredients in miso soup and more
Daikon pickled in honey: I remember as a child, whenever I had a sore throat or felt a cold coming on, I would always drink "honey daikon" with hot water. We've recreated that with dried Shogoin daikon. Recipe here
Shogoin Daikon Harihari-zuke: We also recommend making a quick harihari-zuke style pickle to enjoy with onigiri. Recipe here
Product Overview: Dried Shogoin Daikon
Ingredients: Shogoin daikon (from Kyoto Prefecture)
Producer: Echie Nosan: Aims for environmentally and people-friendly agriculture, cultivating crops using homemade compost.
Net Content:
- 20g: For a trial
- 20g x 2 bags: For gifting to friends
- Large capacity pack 80g: For repeat customers
- 200g (simple packaging): For those who cook daily
- 500g (simple packaging): For restaurants, or individuals for large consumption
Country of Origin: Kyoto, Kyotango
Best Before: 180 days from manufacturing date
How to enjoy: Recommended for use in dishes after rehydration or in stews.
Click here for commercial supply of domestic dried Shogoin daikon
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