Rehydrate 5g of wakame seaweed in cold water for 5-10 minutes, then drain and gently squeeze out excess water.
Peel 300g of daikon radish and slice it into very thin rounds or julienne strips.
In a small bowl, whisk together 15g mirin, 15g soy sauce, 10g sesame oil, 5g sugar, and 30g rice vinegar to create the dressing.
Sesli anlatım, porsiyon ayarı ve daha fazlası
