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  • 1 (10-inch) daikon radish (about 2 cups matchsticks)
  • 2 tablespoons oil
  • 1 tablespoon vinegar
  • 1 tablespoon sugar
  • 1 tablespoon pickled plum purée (umeboshi paste)
  • 1/2 teaspoon soy sauce
  • 4 ounces shredded cooked chicken breast
  • 1/2 cup cooked edamame (immature soybeans)


  1. Peel daikon and cut into matchsticks.
  2. Whisk together oil, vinegar, sugar, plum purée and soy sauce.
  3. Combine chicken, daikon and edamame. Add dressing and toss to coat.
Recipe adapted from Satoshi Iida, Doraku Restaurant, Kyoto, Japan

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The recipe was originally published as Chicken and Daikon Salad on

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