Mixed Cucumber and Kiriboshi Daikon Salad

• 30 grams Kiriboshi daikon
• 1 Cucumber
• 1 dash Salt
• 1 1/2 tbsp Water
• 1/2 tsp Bonito-based dashi stock granules
• 1 1/2 tbsp Vinegar
• 1 heaped tablespoon Soy sauce
• 1 tbsp Mirin
• 1 tbsp Sesame seeds
• 1 Bonito flakes

1. Reconstitute the kiriboshi daikon by soaking it in water for 5 minutes.
2. Bring some water to a boil, and boil it for 1 minute before straining in a colander.
3. Cut the cucumber in half lengthwise, then slice on an angle.
4. Sprinkle with salt.
5. Once the moisture is released, squeeze it out and place in a bowl.
6. Squeeze the excess water from the kiriboshi daikon, add it to the cucumber and toss with the ingredients.
7. Sprinkle sesame seeds evenly, then top with bonito flakes.

daikon, cucumber, salt, water, granules, vinegar, soy sauce, mirin, sesame seeds, flakes

Taken from cookpad.com/us/recipes/155122-mixed-cucumber-and-kiriboshi-daikon-salad (may not work)