Ingredients
FOR THE DRESSING
Sesame oil: 30 g
Tamari: 60 ml
Johakuto or granulated sugar: 50 g
Rice vinegar: 60 ml
Red vinegar: 30 ml
Ginger: 3 g (grated)
Yuzu juice: 3 ml
Freshly ground black pepper: 1 pinch
FOR THE SALAD
Daikon: 340-400 g (shaved)
Shirasu (whitebait or baby sardines): 40 g (steamed, boiled, or dried)
Bonito flakes: 4 big pinches
Microsprouts: for garnish
This refreshing, micro-seasonal salad from Namo in Dallas highlights Chef Kazuhito “Kaz” Mabuchi’s emphasis on balance, precision, and clean Japanese flavors. Shaved daikon is dressed lightly with sesame, tamari and red vinegar, then topped with shirasu and bonito flakes for depth and umami.
How to make Kazuhito Mabuchi’s Namo Salad
01.
Make the Dressing
- Whisk together all dressing ingredients until the sugar dissolves.
- Taste and adjust seasoning.
02.
Assemble the Salad
- Toss the shaved daikon with the dressing until evenly coated.
- Divide among 4 plates.
- Top each portion with one quarter of the shirasu and a big pinch of bonito flakes.
- Garnish with microsprouts.
