Chinese Salad with Kiriboshi Daikon

• 30 grams Kiriboshi daikon
• 1 Cucumber
• 1 tbsp Vinegar
• 1 tsp Sugar
• 1 tbsp Oyster sauce
• 1 tbsp Sesame oil
• 2 tbsp Toasted white sesame seeds

1. Rehydrate the kiriboshi daikon in lots of water.
2. Drain and squeeze out the water well, and cut into easy-to-eat pieces.
3. Grind 1 tablespoon of the toasted sesame seeds, and use the rest whole.
4. Finely julienne the cucumber, sprinkle with a little salt (not listed in the ingredients) and leave for a while.
5. Lightly squeeze out the moisture.
6. Make the vinegar sauce: Put the vinegar, sugar and oyster sauce in a heatproof container.
7. Microwave for 1 minute and mix well.
8. Put the kiriboshi daikon, cucumber, the Step 3 vinegar sauce, sesame seeds (the ground up and whole ones both), and sesame oil in a bowl, mix together well and it's done.
9. Double the recipe, and serve as a side with yakiniku (griddle-cooked barbecue-style beef).

daikon, cucumber, vinegar, sugar, oyster sauce, sesame oil, white sesame seeds

Taken from cookpad.com/us/recipes/140655-chinese-salad-with-kiriboshi-daikon (may not work)