Dried Daikon and Carrot Salad


Kiriboshidaikon is dried shaved daikon. As an ingredient, dried daikon has a strong scent that fades upon soaking and cooking, creating a delightful flavor and unusually springy texture. Often recommended for dieting, it is a low-cost ingredient that can go a long way in the kitchen. Our recipe uses carrots to visually brighten it up, but you can also add pretty much any vegetable to this dish – including spinach or burdock root.


1 cup kiriboshi daikon
1 carrot, thinly chopped
2 tablespoons soy sauce
2 tablespoons mirin
Sesame seeds to garnish (optional)


1.       In a medium-sized bowl, soak the kiriboshi daikon in cold water until it absorbs much of the water and has reconstituted itself. Drain the water.
2.       In a medium sized sauce pan, add a new cup of cold water and the reconstituted kiriboshi daikon to a boil. Then, reduce heat and simmer.
3.       Add the soy sauce and mirin to taste.
4.       After 15 minutes, or when the kiriboshi daikon seems to have softened somewhat, add the carrot and continue to simmer the mixture gently.
5.       Cook for another ten minutes and taste. If the kiriboshi is still a bit chewy, continue to let it simmer until it has softened somewhat. If the water has evaporated, add a small amount more. Also assess the mixture for sweetness and savoriness. If the mixture seems a little weak, consider adding a teaspoon more of soysause and mirin respectively.
6.       Once cooked through, allow to cool slightly before serving.