📝 About This Recipe
Kiriboshi Daikon is a cornerstone of Japanese home cooking (Ofukuro no Aji), celebrating the humble dried radish as it transforms into a succulent, savory-sweet delicacy. This traditional nimono dish utilizes sun-dried daikon strips to concentrate their natural sweetness and create a unique, slightly crunchy texture that absorbs the umami-rich dashi broth. Packed with fiber and nutrients, it is the ultimate comforting side dish that perfectly balances the saltiness of a traditional Japanese meal.
🥗 Ingredients
The Base
- 50 grams Kiriboshi Daikon (dried shredded radish)
- 1/2 piece Carrot (cut into thin matchsticks)
- 1 sheet Aburaage (fried tofu pouch, blanched to remove excess oil)
- 3 pieces Shiitake Mushrooms (dried or fresh, thinly sliced)
Simmering Liquid
- 300 ml Dashi Stock (kombu and bonito based; or use the radish soaking water)
- 2 tablespoons Soy Sauce (Japanese dark soy sauce)
- 2 tablespoons Mirin (sweet rice wine)
- 1 tablespoon Sugar (granulated or cane sugar)
- 1 tablespoon Sake (Japanese cooking sake)
- 1 tablespoon Vegetable Oil (for sautéing)
Finishing and Garnish
- 1 teaspoon Toasted Sesame Seeds (for garnish)
- 1 pinch Salt (to taste)
- 1/4 cup Frozen Edamame or Snap Peas (optional, for a pop of green color)
👨🍳 Instructions
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1
Place the dried kiriboshi daikon in a large bowl and cover with plenty of water. Let it soak for 15-20 minutes until softened but still firm to the touch (al dente).
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2
While the radish is soaking, prepare the other vegetables. Cut the carrot into 2-inch long thin matchsticks (julienne).
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3
Pour boiling water over the aburaage (tofu pouch) to remove excess surface oil. Pat dry with paper towels and slice into thin strips.
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4
Drain the kiriboshi daikon in a colander. Squeeze it firmly with your hands to remove as much excess water as possible. If the strips are very long, cut them into manageable 2-3 inch lengths.
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5
In a small bowl, whisk together the dashi stock, soy sauce, mirin, sugar, and sake until the sugar is mostly dissolved.
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6
Heat the vegetable oil in a medium saucepan or deep skillet over medium heat.
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7
Add the kiriboshi daikon and sauté for 2-3 minutes. This step is crucial as coating the radish in oil enhances its flavor and improves the final texture.
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8
Add the carrots, shiitake mushrooms, and aburaage to the pan. Sauté for another 2 minutes until the carrots begin to soften slightly.
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9
Pour the prepared simmering liquid over the ingredients. The liquid should almost cover the solids.
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10
Bring the mixture to a boil, then reduce the heat to low. Place a drop-lid (otoshibuta) or a piece of parchment paper directly on top of the ingredients to ensure even heat distribution.
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11
Simmer for 10-15 minutes, or until the liquid has reduced by about two-thirds and the vegetables are tender.
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12
If using edamame or snap peas for color, add them in the last 2 minutes of simmering.
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13
Remove from heat and let the dish sit for at least 10 minutes. This 'resting' period allows the daikon to soak up the remaining flavorful juices.
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14
Transfer to a serving bowl and garnish with toasted sesame seeds.
💡 Chef's Tips
Do not over-soak the daikon; if it becomes too mushy, it loses its signature texture. Save the soaking water! You can use it as part of your dashi stock for an extra-intense radish flavor. Always squeeze the daikon thoroughly after soaking so it can act like a sponge for the seasoning liquid. This dish tastes even better the next day after the flavors have fully melded in the refrigerator. You can add hijiki seaweed or small pieces of chicken for a more substantial variation.
🍽️ Serving Suggestions
Serve at room temperature as part of a traditional Japanese breakfast with miso soup and grilled fish. Pairs beautifully with a chilled glass of dry Junmai Sake. Use it as a healthy, fiber-rich filler for your bento lunch box. Serve alongside steamed short-grain white rice or mixed grain rice (zakkoku mai). Accompany with a light cucumber sunomono (vinegared salad) for a refreshing contrast.