Hokkigai Arctic Surf Clam Meat Salad with Edamame

Ingredients

Directions

• Thinly slice Daikon, add salt and let rest for 10 minutes. Rinse and squeeze out excess water. Cut into julienne strips.
• Cook green peas for 3 min, submerge into in cold water to stop cooking process, drain well.
• Mix all ingredients, adding salt and vinegar.  (Optional: add Chinese hot sauce “To-u-van-jan”)

Serves 3 as a light appetizer.