Kazuhito Mabuchi’s Namo Salad

Name: Kazuhito Mabuchi’s Namo Salad
Prep time: 600 s
Total time: 600 s
Yield: 1
Cuisine: Japanese
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

14 Nov 2025

Kazuhito “Kaz” Mabuchi

Chef

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Difficulty

Easy

Total Time

10MIN

Cuisine

Japanese

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.

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Kazuhito “Kaz” Mabuchi

14 Nov 2025

The Chef

Kazuhito “Kaz” Mabuchi, born in Japan’s Miyazaki Prefecture, is the executive chef of Namo in Dallas. Trained in Edomae technique, he brings Michelin-level precision and deep omotenashi hospitality.

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