Raw Chrysanthemum Greens with Mustard Daikon Radish Natto

• 1 pack Natto
• 1 bunch Chrysanthemum greens
• 10 cm, medium size Daikon radish
• 50 ml Japanese dashi stock
• 1 tsp Usukuchi soy sauce
• 1/2 tsp Japanese mustard

1. Chop up the natto with a knife.
2. If the beans are small or you prefer not to, mix and set aside.
3. Grate the daikon and naturally drain for about 5 minutes.
4. Don't wring it.
5. Cut the greens into bite-sized pieces.
6. Mix together the sauce ingredients and set aside.
7. Mix together the drained grated daikon, sauce, and natto.
8. Add the greens last, toss, and it's complete.

pack natto, chrysanthemum greens, radish, stock, soy sauce, japanese mustard

Taken from cookpad.com/us/recipes/153290-raw-chrysanthemum-greens-with-mustard-daikon-radish-natto (may not work)