Daikon Salad hits the spot!

Ok this is an old recipe, but I love it!  You never see this in restaurants in the US. 

This time I used a mandolin slices to cut the daikon into thin rounds, instead of using a veggie peeler to get thin strips.  Either way it is yummy!

The basic premise is:
Mizuna (or substitute chopped lettuce or spinach)
Katsuobushi (freeze dried fish flakes from a fish called Katsuo I think- see photo at right. This is nothing to be scared of- really tasty! get the more expensive kind that has larger flakes instead of powder. The powdery kinds are meant for making dashi soup stock)

Dressing: mayo, soysauce, ginger powder, mustard powder to taste

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