Daikon Radish Sprout Salad

• 2 packs Daikon radish sprouts
• 10 Imitation crab sticks
• 2 tbsp Sugar
• 1 1/2 tbsp Vinegar
• 2 tsp each Soy sauce, miso
• 1 tsp Sesame oil
• 1 pinch Salt

1. Wash the sprouts well, and cut off the roots.
2. Shred the crab sticks into thin strips.
3. Combine all the ingredients.
4. Add the sprouts to the combined sauce.
5. Add salt and leave for about 10 minutes.
6. At first the sauce won't blend well with the sprouts, as shown here.
7. In about 10 minutes, the sprouts will wilt and become saturated with the sauce.
8. Add the shredded crab sticks, and chill in the refrigerator.
9. Transfer to a serving plate, pour remaining sauce over it and serve.
10. If you let it rest overnight in a plastic container in the refrigerator, the flavors will blend together and become even more delicious.
11. The version in the main photo was left to marinate overnight.
12. The colors don't change that much, so you can make a large batch and serve it as an appetizer when guests come.
13. I used two 60 g packs of sprouts, for reference.
14. Please use that as a guide for the amount of marinade sauce you use.
15. Variation: You can use cucumbers instead of the sprouts.
16. This idea came from a friend of mine.
17. Finely julienne the cucumber, rub a little salt and tightly squeeze out all the moisture.
18. You can also use white sesame paste instead of sesame oil.

sprouts, crab sticks, sugar, vinegar, soy sauce, sesame oil, salt

Taken from cookpad.com/us/recipes/168073-daikon-radish-sprout-salad (may not work)