15-Ingredient Julienned Salad - radish

Method

• This makes a pretty big amount of salad.
• Prepare the largest bowl you have in the house.
• Or, just make half the amount.
• Bring some water to a boil in a pan and add the hijiki seaweed to rehydrate it.
• Drain very well, and put into the bowl.
• Bash the konnyaku with the back of your knife and cut into 5cm long strips.
• With regular sized konnyaku blocks you will have a bit remaining as shown in the photo in the right, so please use it in other dishes.
• Use the pan you boiled the hijiki seaweed in to blanch the konnyaku and cooked soybeans.
• Drain and pat dry very well, and add to the bowl with the hijiki seaweed.
• Cut the carrot, burdock root, daikon radish, chikuwa, and takuan pickles into 5 cm long julienne.
• Julienne the cucumber also.
• Shred the crabsticks, and drain the corn very well.
• Boil the carrot and burdock root in the pan used previously until they are the texture you like.
• (Add a little vinegar to the water to get rid of the bitterness of the burdock root.)
• Drain and pat dry, and put into the bowl.
• Put all the Step 5 and 6 ingredients and ground sesame seeds in the bowl, and add the canned tuna too.
• Whether you add the oil from the can is up to you.
• Mix!
• Add the daikon radish sprouts at the end and mix lightly.
• Cut up the cherry tomatoes and use as garnish.
• Pour dressing over the salad just before eating, and enjoy.