This cozy simmered kiriboshi daikon brings umami and a perfect sweet-savory balance, making you feel like you’re dining with a Japanese obaachan (grandma)!
This dish may not be as famous as sushi or ramen, but it will transport you to a local Japanese teishoku restaurant!
My recipe uses the flavorful soaking water from kiriboshi daikon and reduces soy sauce to highlight each ingredient’s taste. Simple, umami-packed, and perfect for meal prep!
In This Post
Jump to Recipe✏️What is Kiriboshi Daikon?
Kiriboshi daikon is dried daikon radish strips, typically dried under the sun.
The drying process concentrates the daikon’s flavors, making it rich in umami and nutrients.
Kiriboshi daikon has a distinct scent that may surprise you at first, but it mellows and improves once cooked—so don’t worry!
You can also use the soaking water for various dishes. In this recipe, we use it as part of the broth, but you can save the rest for miso soup or other nimono (simmered dishes).
- Where to buy: You can find kiriboshi daikon at your local Asian grocery store or online, such as on Amazon (Eden Daikon Radish is my go-to!).
- Health benefits: Kiriboshi daikon is more nutritious than raw daikon, thanks to the sun-drying process. It’s rich in calcium, iron, fiber, potassium, and folic acid. To maximize its nutritional benefits, use it without rehydrating or make use of the soaking water in your cooking.
- Korean vs. Japanese daikon: Korean daikon is shorter and thicker than Japanese daikon and has a stronger flavor. You can substitute dried shredded Korean daikon if you prefer a crunchier texture.
🍳Let’s Make This Together!
1. Soak the kiriboshi daikon
Add just enough water to cover the kiriboshi daikon to dehydrate it.
2. Prepare the ingredients
Cut the other ingredients.
3. squeeze the soaked kiriboshi daikon
Don’t throw away the water used to rehydrate the kiriboshi daikon!
4. Saute the kiriboshi daikon and carrots
Fry them for 1–2 minutes to remove excess moisture.
5. Add the remaining ingredients and simmer
Simmer for about 10 minutes until the flavors are absorbed. Use an otoshibuta (drop lid) if you have one.
6. serve and enjoy with fresh rice!
💌If you created this recipe and liked it, please let me know by leaving a comment below or tagging me on Instagram (@giveme.umami). I’d love to see your creation!
Simmered Kiriboshi Daikon (Japanese Dried Daikon Radish Strips)
Ingredients
- 2 ounces kiriboshi daikon
- 5 ounces sliced pork
- 2 small carrots (about 2 ounces total)
For the broth
- ½ cup dashi (or ½ cup water and ½ teaspoon of dashi powder)
- ½ cup reserved water from soaking kiriboshi daikon
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 teaspoon sugar
- ⅛ teaspoon kosher salt
Instructions
- Prepare the kiriboshi daikon: Quickly rinse 2 ounces kiriboshi daikon to remove any surface dirt. Add just enough water to cover the kiriboshi daikon and soak for 15 minutes (see note 1).
- Prepare the other ingredients: Meanwhile, peel and julienne 2 small carrots. Cut 5 ounces sliced pork into 1-inch strips.
- Drain and cut the kiriboshi daikon: After soaking, measure and set aside the soaking water. Squeeze out the excess water from the kiriboshi daikon with your hands. If the pieces are long, cut them into 2–3-inch strips.
- Saute the kiriboshi daikon and carrots: Heat a medium pot over medium heat. Add oil, then stir-fry the kiriboshi daikon and carrots for 1–2 minutes to remove excess moisture from the kiriboshi daikon.
- Simmer with pork and broth: Add the sliced pork, ½ cup dashi, ½ cup reserved water from soaking kiriboshi daikon, 2 tablespoons soy sauce, 2 tablespoons mirin, 1 teaspoon sugar, and ⅛ teaspoon kosher salt to the pot, mixing well. Place an otoshibuta (drop lid) on top if you have one, and simmer for about 10 minutes.
- Serve and enjoy: Serve warm, chilled, or at room temperature (see note 2).
Notes
🗄️Storage Tips
Once they’re cool, put them in an airtight container.
- Fridge: Store them for up to 3-4 days.
- Freezer: Store them for up to 1 month.
- Reheating: When ready to eat, simply microwave them.
💡Pro Tip: It’ll be convenient for making lunch boxes (bento) if you divide them into small muffin cups and freeze them.
🥢What To Serve With Simmered Kiriboshi Daikon
I like to serve simmered kiriboshi daikon with a fresh side dish, such as sunomono or a salad, to balance the flavors.
For the main dish, almost anything pairs well, but I would avoid another simmered dish, like nikujaga, to prevent having multiple dishes cooked in the same style (simmering). I usually opt for something pan-fried instead.
This is a sample menu that follows the Ichiju-Sansai format:
- Rice: Japanese rice (short grain)
- Soup: Basic Miso Soup
- Main: Teriyaki Chicken
- Side: Sunomono (Japanese cucumber salad)
My free Japanese Cooking 101: Essential Ingredients for Your Kitchen PDF guide includes this meal’s grocery list and cooking timeline, besides information on essential ingredients to start your Japanese cooking journey 🙂
❓Frequently Asked Questions About This Recipe
Use gluten-free soy sauce for a gluten-free version, and use plant proteins and vegan dashi for a vegan version.
However, make sure to check the ingredient labels of each product by yourself too.
An otoshibuta is a traditional Japanese cooking tool that helps ingredients simmer evenly and retain their shape by preventing them from moving around in the pot.
You can make a substitute by cutting parchment paper to fit the pot, adding a few holes for ventilation.
