Kiriboshi daikon salad is a delicious, healthy, and filling dish. It has the natural taste of sweetness with a chewy texture that satisfies you!
Kiriboshi daikon is a fine shred and dried of radishes that we use in Japanese cooking. They are chewy, sweet, flavorful dried food and excellent ingredients for making a salad.
Give this healthy veggie-loaded radish salad a try; it's much easier and more convenient than cooking with fresh daikon radish!
- This recipe is for you if:
- You love Japanese daikon radish.
- You want to know how to cook kiriboshi daikon.
- You are looking for dried daikon recipes.
Let me walk you through the ingredients and the instructions. If you want to check the recipe, jump to the recipe. Let's get started!
About this recipe
- Japanese kiriboshi daikon recipe
- Simple and healthy salad
- With homemade sesame dressing
Here are the ingredients (amounts are in the recipe card below).
- Kiriboshi daikon: See more details below.
- Canned Tuna: Both oil-Packed or Water-Packed work well. Drain thoroughly before using it.
- Moyashi: Moyashi is bean sprouts and a common vegetable in Japan. It has a subtle taste with crisp textures.
- Sesame mayo dressing: Mayonnaise, Vinegar, Soy Sauce, and Ground Sesame Seeds.
- You can omit canned tuna to make it a vegetarian salad.
- Instead of cucumber and moyashi, you can use other vegetables such as carrots, lettuce, celery, and onion.
- Instead of vinegar, you can substitute it with lemon juice.
What is Kiriboshi Daikon (Dry daikon)?
Kiriboshi daikon is Japanese dried food made by shredding raw daikon radishes and drying them in the sun.
How to cook dried daikon is easy. Soak them to rehydrate (increase the volume about four times), then use them for soups or salads. The most common dish is simmered daikon radish.
The drying process increases the nutrients and sweetness while adding an umami flavor. They're a healthy ingredient that's rich in dietary fiber as well as minerals like calcium!
You can find the package at a Japanese grocery store or online store (Dried daikon radish).
If you want to know how to cook Japanese daikon radish, check this recipe: Japanese Daikon Radish 5 Recipes. This recipe covers what daikon tastes like, how to cook it, how to pick a good one, and many more.
Let me walk you through how to make this healthy daikon salad!
- Soak kiriboshi daikon in water for 10 minutes, drain and cut in half.
- Cut a cucumber into thin strips.
- Boil moyashi for one minute and drain.
- Drain canned tuna.
- Put salad ingredients in a large bowl.
- Combine mayo sesame dressing ingredients in a small bowl.
- Add the dressing and toss.
Serve immediately or let it sit for about 5 minutes for the flavors to settle.
They are chewy and flavorful. I hope you enjoy this simple but healthy salad!
If you're not a fan of the smell of dried daikon radish, wash it thoroughly by squeezing it before rehydrating.
The kiriboshi daikon will increase volume about four times when rehydrated with water. Start with half the size if you are eating kiriboshi daikon for the first time.
You can customize this salad by adding some flavors and enjoy even more!
- Spicy - add chili pepper flakes to the dressing.
- Creamy - add yogurt to the dressing.
- Crunchy - add chopped nuts for topping.
What to serve with
- Kiriboshi daikon salad
- Kabocha miso soup
- Onigiri (rice balls)
- Teriyaki tofu and mushrooms
Thanks For Stopping By
Thank you for taking the time to read my blog♡ If you've tried this recipe(or any other recipe on the blog), please give it a star rating below!
Also, feel free to leave comments if you have any questions. I love hearing from you!
Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes, including vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.
More Daikon Recipes You Might Like
- Daikon salad
- Pickled daikon
- Daikon salad with sesame dressing
- Daikon Nimono Recipe (Simmered Daikon)
- Daikon stir fry
Kiriboshi Daikon SaladPrint Pin SAVE SAVED!
- 1 oz Kiriboshi daikon, 30g
- 1 Canned Tuna, 2.5oz/70g
- 1 Cucumber, 3.5oz/100g
- ⅓ pack Moyashi (Bean sprouts), 2.5oz/70g
Sesame Mayo Dressing
- 2 tablespoon Mayonnaise
- 2 tablespoon Vinegar
- 1½ tablespoon Soy Sauce
- 1 tablespoon Ground Sesame Seeds
- Kiriboshi daikon: Soak kiriboshi daikon in water for 10 minutes, drain and cut in half.
- Other ingredients: Cut a cucumber into thin strips. Boil moyashi for one minute and drain. Drain canned tuna.
- Dressing: Combine sesame mayo dressing ingredients in a small bowl.
- Toss: Put kiriboshi daikon, cucumber, moyashi, and tuna in a large bowl, add the dressing and toss.
- Substitute: You can omit canned tuna to make it a vegetarian salad. Instead of cucumber and moyashi, you can use other vegetables such as carrots, lettuce, celery, and onion. Instead of vinegar, you can substitute it with lemon juice.
- You can find the kiriboshi daikon package at a Japanese grocery store or online store (Dried daikon radish).
- If you're not a fan of the smell of dried daikon radish, wash it thoroughly by squeezing it before rehydrating.
- The kiriboshi daikon will increase volume about four times when rehydrated with water. Start with half the size if you are eating kiriboshi daikon for the first time.
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