Kiriboshi Daikon Mayo Salad (Dried Shredded Daikon)
切干大根のマヨサラダ(卵乳なし) · Kiriboshi Daikon no Mayo Sarada
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Kiriboshi daikon is daikon radish that has been shredded and sun-dried, a Japanese pantry staple that is usually simmered in a sweet soy broth. Here it goes into a salad instead: rehydrated, briefly boiled and tossed with carrot and cucumber in a creamy dressing, so children get its pleasant chew and mild sweetness in a form they already love. The dressing uses an egg-free mayonnaise (in Japan we use Mayodore; any egg-free or vegan mayo works) plus a little miso, soy sauce and sesame, which keeps the whole dish free of egg and dairy. A spoonful of toasted sesame on top is what gets even picky eaters reaching for seconds.
Wheat-free, but uses soy sauce and miso (made with wheat). Japanese school-lunch allergy menus usually allow them, so check with your doctor. How to read the labels
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 7.5 gkiriboshi daikon (dried shredded daikon)Sun-dried strips of daikon radish with a concentrated sweetness and chewy texture, soaked before cooking. Substitute: Fresh daikon or carrot cut into matchsticks.
- 7.5 gcarrot
- 15 gcucumber
Seasonings
- 1.5 gwhite sesame seeds
- 1.8 gmisoFermented soybean paste. Salty and savory, it is Japan's everyday seasoning for miso soup and many simmered dishes. Substitute: Any light (white or awase) miso. Misos differ in saltiness, so start with a little less and taste. Some misos are made with barley or wheat, so check the label if you avoid them.
- 5.3 gegg-free mayonnaise (Mayodore)A Japanese egg-free mayonnaise-style dressing. Substitute: Any egg-free or vegan mayonnaise.
- 0.3 gsoy sauce
About the Japanese ingredients in this recipe
- kiriboshi daikon (dried shredded daikon) (切干しだいこん)
- Sun-dried strips of daikon radish with a concentrated sweetness and chewy texture, soaked before cooking. Substitute: Fresh daikon or carrot cut into matchsticks.
- miso (みそ)
- Fermented soybean paste. Salty and savory, it is Japan's everyday seasoning for miso soup and many simmered dishes. Substitute: Any light (white or awase) miso. Misos differ in saltiness, so start with a little less and taste. Some misos are made with barley or wheat, so check the label if you avoid them.
- egg-free mayonnaise (Mayodore) (マヨドレ)
- A Japanese egg-free mayonnaise-style dressing. Substitute: Any egg-free or vegan mayonnaise.
Directions
- 1
Rehydrate the kiriboshi daikon in water and cut it into 3 cm lengths. Cut the carrot and cucumber into short, thin strips.
- 2
Boil each of the vegetables from step 1 separately, then rinse under running water to cool.
- 3
Toast the white sesame seeds (this step can be skipped).
- 4
Squeeze the vegetables from step 2 to remove excess water, then toss with the sesame seeds from step 3 and the seasonings.
Toasting the sesame seeds brings out a nutty aroma that makes the vegetables easier for kids to eat (you can skip this to save time). The mayonnaise flavor doesn't blend into the vegetables very easily on its own, so the key is adding a small amount of soy sauce and white sesame seeds.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 66 kcal | 132 kcal | 66 kcal |
| Protein | 1.5 g | 3 g | 1.5 g |
| Fat | 4.1 g | 8.1 g | 4.1 g |
| Carbohydrates | 7.7 g | 15.3 g | 7.7 g |
| Fiber | 2.3 g | 4.5 g | 2.3 g |
| Salt equivalent | 0.3 g | 0.6 g | 0.3 g |
| Calcium | 63 mg | 126 mg | 63 mg |
| Iron | 0.5 mg | 0.9 mg | 0.5 mg |
| Potassium | 330 mg | 660 mg | 330 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 66 kcal | 1.5 g | 4.1 g | 7.7 g | 2.3 g | 0.3 g | 63 mg | 0.5 mg | 330 mg |
| 1 adult serving | 132 kcal | 3 g | 8.1 g | 15.3 g | 4.5 g | 0.6 g | 126 mg | 0.9 mg | 660 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
