Radish salad of thinly sliced plum katsuo

Duration: 5 minutes

The japanese radish salad which is made with thin slicing

If you mention the Japanese radish salad, the small cutting fixed turn.Then this time you pile up the Japanese radish which is sliced thin, to the vessel cleanly, attaching, you probably make karupatsuchiyo like.The bonito bu it does on the Japanese radish, with placing the pickled plums, the pon vinegar wind dressing tarari.The bonito bu it does, tasting the plum and the pon vinegar blends, flavor becomes good.It is thin, it cuts and the Paris Paris of the Japanese radish also the food impression of doing becomes kuse.

It is thin, it cuts, the material of the Japanese radish salad (2 people)

It is thin, it cuts, one procedure of making the Japanese radish salad

The japanese radish salad is made

1: The japanese radish is cut thin

It peels the skin of the Japanese radish in the thick me, slices thin.
It cannot make clean slicing and also the te is OK.Will try to cut thin.

2: The pickled plums are cut

It removes the kind of pickled plums, cuts finely.

3: You pile up to the vessel and attach

It cuts thin in the vessel and arranges the semi- quantity of the Japanese radish cleanly, inlays the semi- quantity of the pickled plums and the semi- quantity of the bonito paragraph on that.The remaining Japanese radish, the pickled plums and the bonito paragraph are arranged in the same way on that.

were mixed just before eating ponzu dressing wind over, is finished.

one point advice guide

when eaten raw, such as radish salad, is recommended to use the upper half of the radish. many moisture, in the crisp crunchy, the orientation salad. however, blue skin, radish has been blue because there is also a real possibility of missing the moisture, are discouraged from eating raw is better.