Japanese salad with sesame sauce

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Japanese salad with sesame sauce
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Japanese salad with sesame sauce

Recipe by Bernie Torras
0.0 from 0 votes
Course: StartersCuisine: JapaneseDifficulty: Easy
Rations

2

rations
Preparation time

10

minutes
Cooking time

0

minutes
Calories

80

kcal
Total time

10

minutes

Go on a refreshing and healthy culinary journey with this delicious Japanese salad with sesame sauce. While you prepare this colorful mix of fresh vegetables and a tasty homemade sauce, let the soft Japanese music transport you to a world of harmony and serenity in your kitchen. Feel how each note of the music accompanies the crunchiness of the vegetables and the richness of the sesame, creating a unique experience that balances body and mind.

Discover the flavors of Japan in every bite while you let yourself be carried away by the charm of its music!

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 1/4 daikon turnip

  • 1 small carrot

  • 1/4 Dutch cucumber

  • Sesame sauce

  • 3 w/c toasted sesame paste

  • 1,5 w/c rice vinegar

  • 1 w/c sugar

  • 1,5 w/c soy sauce

  • dashi broth to dilute the sauce

Pasos

  • Cut the vegetables into very thin julienne strips about 3 cm long.
  • Soak for about 3 minutes and drain.
  • Mix the sesame paste, rice vinegar and sugar.
  • Add the soy sauce and, finally, a little dashi until the desired degree of thickness is obtained.
  • Place the vegetables on the plate and dress with the sesame sauce.

Notas

  • You can find toasted sesame paste in any gourmet store

Información nutricional (por ración)*

  • Serving Size: 165g
  • Calories: 80kcal
  • Fat: 4g
  • Saturated Fat: 1g
  • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 200mg
  • Potassium: 350mg
  • Carbohydrates: 10g
  • Fiber: 2g
  • Sugar: 4g
  • Protein: 2g
  • Vitamin A: 6000IU
  • Vitamin C: 20mg
  • Calcium: 80mg
  • Iron: 1mg
If you are looking for 10

Key points of the recipe

  1. Precise cutting of the vegetables: Cut the vegetables into very thin julienne strips approximately 3 cm long to ensure a crunchy texture and an aesthetic presentation in the salad.
  2. Balancing the sauce: When preparing the sesame sauce, adjust the amount of dashi stock to obtain the desired consistency and balance the flavors of rice vinegar, sugar and soy sauce to achieve a perfect harmony between sweet, sour and umami.
  3. Soaking and draining vegetables: Soak vegetables for 3 minutes and then drain well to remove excess water. This not only improves the texture but also allows the sesame sauce to adhere better to the vegetables when serving.

Pairing with wine

For this Japanese salad with sesame sauce, a light and refreshing white wine would be the ideal pairing. A Sauvignon Blanc from New Zealand or the Loire region of France would be an excellent choice. These wines have bright acidity and citrus notes that complement and enhance the fresh, crisp flavors of the vegetables. In addition, the minerality of these wines can balance the richness and umami flavor of the sesame sauce.

Another option would be an Albariño from Spain or Portugal, which also has a refreshing acidity and floral and fruity notes that harmonize well with the salad and sesame sauce.

Beer pairing

As for beers, a wheat beer or Witbier would be a good choice to accompany this Japanese salad with sesame sauce. Wheat beers have a smooth, fruity flavor profile with citrus and spice notes that complement well the fresh flavors of the vegetables and the richness of the sesame sauce. In addition, its carbonation and light body help cleanse the palate and keep the dish refreshing and balanced.

Careful!

Typical allergens

Good thing it’s allergen-free!

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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