Daikon and Scallop Salad in ume-mayo sauce大根とホタテの缶詰の梅マヨサラダ

Umeboshi (pickled plum) is one of the most common and essential foods for Japanese people. Well, there are quite a lot of people who make their own at home, which I think is great! Some are not so keen on umeboshis because of their strong sour taste. Umeboshis are considered to combat fatigue and increase your appetite. They have antibacterial agents as well. Perfect food to keep your health!
I quite like sour food and I often use umeboshi in my cooking. In this recipe, we are exploring the unique combination of umeboshi and mayonnaise to make a refreshing Japanese style salad. Want to try?

➡ Ingredients (for four people)

  • 20 cm of Daikon (Japanese raddish)
  • One can of scallops
  • 2 umeboshis (3 cm big)
  • 3 tablespoons of mayonnaise
  • Some green onions
  • Some finely julienned nori (dried seaweed)

➡ Recipe

  1. Peel the daikon skin. Julienne the daikon and manually rub the salt into the daikon. Squeeze out any excess water.
  2. Get rid of the stones from the umeboshis in advance. Mix the umeboshis, mayonnaise and canned scallops (with the juice) in a bowl. Add the daikon to the bowl and mix them up again.
  3. Transfer into a salad bowl. Sprinkle some green onions and finely julienned nori on top. Ready to serve!

💡 Tips

  1. If you cut the Daikon vertically along the fiber line, it doesn’t get too watery.
  2. If you are living in Japan, you can easily find a can of scallops, tuna, crab and so on. Try a new taste!
  3. If you can’t get a can of scallops, any boiled shellfish is okay.
  4. If you aren’t good at sour taste, add a little bit of fresh cream.
  5. Don’t worry if you don’t have finely julienned nori or green onions, you can use parsley instead.

😐 I’ve tried it! By the editorial staff

  • There are two kinds of green onions in Japan; the green onions that we will use in this recipe
    and the others are the green onions that are thicker and mostly white.
    The former is common in western Japan and the latter is common in eastern Japan.
  • This recipe got an award in a recipe contest organised by a Japanese mayonnaise company.
  • Canned scallops (1,2)are quite common in Japan. Do you have them in your country?

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➡  材料 (約4人分)

  • 大根  20㎝くらい
  • ホタテ缶  1缶
  • 梅干し  3センチ程度のもの、2個
  • マヨネーズ  大さじ3
  • 万能ネギ  適量
  • 刻み海苔  適量

➡ 作り方

  1. 大根は皮を剥き千切りにして塩もみをし、水分をしっかり絞る
  2. 種を取り叩いたいた梅干し・マヨ・ホタテ缶(汁ごと)を混ぜ、1)の大根を加えて和える。
  3. お皿に盛り、万能ネギを散らし、刻み海苔を飾る

💡 Tips

  1. 大根は繊維に沿って縦に切ったほうが水っぽくなりにくいです。
  2. 日本国内の方ならホタテ缶、ツナ缶、カニ缶など、なんでも
  3. ホタテ缶がない場合、茹でた貝類なら何でも。
  4. 酸っぱいのが苦手な方は、生クリームを少し加えるといいでしょう。
  5. 刻み海苔や万能ネギはなくてもOK。万能ネギの代わりにパセリでも。

😐 作ってみました! By 編集部

  • 日本のネギはこのレシピで使う緑のネギと、もう少し太く白いネギがある。
  • 西日本では緑。東日本では緑であることが多い。
  • このレシピは、日本のマヨネーズ会社のレシピコンテストで入賞しました!
  • ホタテの缶詰は、日本では一般的です。あなたの国ではどうですか?

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