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Simmered Kiriboshi Daikon

User Rating 4 Star Rating (1 Review)


Kiriboshi daikon are dried daikon radish strips. It's good to use the water used to soften kiriboshi daikon for cooking. You can also use dashi instead of the water.

Yield: 4 servings


  • 1 1/3 oz. kiriboshi daikon (dried daikon radish strips)
  • 1/2 Tbsp sesame oil
  • 1 oz. carrot, peeled and sliced into thin rectangles
  • 1 chikuwa, sliced into 1/6-inch thick
  • 1 aburaage (fried tofu), blanched and cut into thin strips
  • 2 1/2 Tbsp soy sauce
  • 1 Tbsp sake
  • 1 Tbsp sugar


Wash kiriboshi daikon in water, rubbing them. Change the water and wash them again. Drain. Put enough water to cover kiriboshi daikon in a large bowl. Soak kiriboshi daikon about 30 minutes. Drain kiriboshi daikon, reserving the soaking water in another bowl. Squeeze out excess water from kiriboshi daikon. Cut them into about 3-inch long pieces if they are long. Heat sesame oil in a deep pot on medium heat and fry kiriboshi daikon. Add carrot, chikuwa, and aburaage and fry together. Pour 1 and 2/3 cup of daikon soaking water in the pot and bring to a boil. Turn down the heat to low and season with sugar and sake. Cover the pot and simmer for about 5 minutes. Add soy sauce and simmer until kiriboshi daikon are softened.

User Reviews

 4 out of 5
i love this, Member kikiscookie3

i'v tried this dish and it's delicious me and my boyfreind made this 2gether and it was sooo good i think that if u like japanese cuisene i think that this book should be at the top of your list

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