RECIPE: Iburigakko (Pickled Japanese Daikon Radish) and Cream Cheese Potato Salad

To inspire your next potato salad, try adding iburigakko! We’ve paired the signature crispy texture and smoky aroma of iburigakko with the creamy textures of potatoes and cream cheese in this heavenly dish. This delicious side dish complements any main course!

Servings: 2

Ingredients:

• 2 medium potatoes

• 100g cream cheese

• 40g Iburigakko (Smoked Pickled Daikon Radish) Stick

• Salt, to taste

• 1 tsp vinegar*

• 1 tsp olive oil

• 3 Tbsp mayonnaise 

• (Optional) black pepper, to taste

• (Optional) ¼ tsp konbu cha*

Instructions:

1. Wash the potatoes, wrap them in a paper towel, then wrap in a layer of plastic wrap and microwave on high (500W) for about 5 mins.

2. Cut the iburigakko into thin slices and quarter the slices.

3. Once the potatoes are soft, peel them while they are still hot, place them in a bowl, mash them, and toss with salt, vinegar, and olive oil.

4. Mix in the cream cheese and mayonnaise. Add the iburigakko (along with pepper and konbu cha, as desired) and toss.