Wafu sarada (Japanese-style salad)

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Broadcast date:May 8, 2015

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Ingredients (Serves 4 )

2 lettuce leaves
80 g daikon giant radish
20 g carrot
1 small, thin cucumber
4 green shiso leaves (if unavailable, substitute with a little finely chopped ginger)
80 g tinned tuna
40 g tinned corn

(For the dressing)
1 tablespoon soy sauce
1/2 tablespoon rice vinegar
1 teaspoon sugar
1 tablespoon vegetable oil
1/4 teaspoon salt
10 g onion


  1. First, prepare the dressing. Mix the soy sauce, vinegar, sugar, vegetable oil, and salt together in a small bowl, stirring well with a spoon. Peel the onion, remove the hard base, and quarter the onion. Grate one of the quarters until you have 1 tablespoon. Stir it into the ingredients.
  2. Wash the vegetables in a bowl of water, changing the water as necessary. Tear the lettuce leaves into pieces about 3 to 4 cm in size. Slice the cucumber thinly at an angle to produce slices 5 cm in length. Slice the daikon into a round of 5 cm long. Peel it and slice it lengthways into thin sheets. Lay the sheets on top of each other, and starting from the edge, cut into thin julienne strips. Cut the carrot into julienne strips in the same manner. Cut it into a round of 5 cm long, peel it, and thinly slice it lengthways. Lay the sheets of carrot on top of each other, and cut into thin strips. Because the carrot is tougher, try to slice the julienne strips more thinly compared to the daikon.
  3. Cut off the stem of the shiso leaves. Cut the leaves in half lengthways. Lay the halves on top of each other, and starting from the edge, slice into strips about 2 mm in width. Soak all of the prepared vegetables, except the shiso, in a bowl of cold water for 5 minutes to crisp them up. Then drain in a sieve or colander.
  4. Drain the corn. And drain the tinned tuna on some kitchen paper to remove the oil. Pile the prepared vegetables on a large platter. Sprinkle the corn and tuna over the vegetables and then scatter over the sliced shiso leaves. Just before serving, stir the dressing once more and spoon it over the salad.

Catch of the Day

Japanese-style dressing

The Japanese-style dressing can be used to season stir-fried vegetables or spooned over tofu.?And it can be added to fried rice or used as a basting sauce with grilled chicken.?It's quite versatile.?This dressing can be stored for up to about a week in the refrigerator.?You can make up a large batch and store it in a jar to have on hand.?Just before you use the dressing, give the jar a good shake to mix everything up.
Dashi stock made with kombu seaweed that's dried kelp, shaved smoked and dried bonito, sesame seeds, and ginger can also be added to provide a Japanese-style dressing.?Miso paste can also be used apart from soy sauce.?You can experiment to produce a whole range of Japanese-style dressings.

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