Daikon (Japanese radish) Salad with Tuna and Sprouts


  • 2 cups daikon (julienned)
  • 1 can tuna in water (drained)
  • one pack radish sprouts (also known as kaiware)
  • 5 shiso leaves
  • 4 tablespoons mayonnaise (I used Kewpie )
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 1.5 teaspoons soy sauce
  • fresh black pepper to taste ( )
  • sesame oil ( )
  • used konbu (optional)


  1. First, wash and peel the daikon and then julienne into 3-4 inch strips. place into a bowl with enough cool water to just cover the radish while you prepare the rest of the ingredients.
  2. Next, cut the bottoms off the sprouts and rinse.
  3. Cut the shiso leaves into thin strips, 1/4 inch thick.
  4. Drain the water from the bowl with the julienned radish and lightly pat dry with a paper towel or two.
  5. Open the can of tuna, drain and add to the bowl with radishes. Measure and out your mayo, vinegar, sugar, and soy sauce and add to the same bowl and mix everything together.
  6. After you’ve mixed the tuna and seasonings in, add the sprouts, a spash of sesame oil, fresh pepper and serve!

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