Kiriboshi Daikon Mayo Salad (Dried Shredded Daikon)
切干大根のマヨサラダ · 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 traditional Japanese pantry staple that is usually simmered in soy sauce and dashi. Here it goes into a salad instead, where its pleasant chew pairs with crisp carrot and cucumber and little strips of ham. A dressing of mayonnaise rounded out with miso, a touch of soy sauce, and toasted white sesame seeds gives it a mellow, nutty flavor that young children take to easily. It is a handy way to serve a fiber-rich vegetable side that kids will actually finish.
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
- 10.5 gham
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
Soak the kiriboshi daikon in water to rehydrate it, then cut it into 3 cm lengths. Cut the carrot, cucumber, and ham into short, thin strips.
- 2
Boil each of the ingredients from step 1 separately, then rinse under cold running water to cool.
- 3
Toast the white sesame seeds in a dry pan (optional).
- 4
Squeeze the ingredients from step 2 to drain off the 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 children to eat (you can skip this step to save time). Mayonnaise flavor can be unfamiliar to young children, 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 | 88.5 kcal | 177 kcal | 88.5 kcal |
| Protein | 3.5 g | 6.9 g | 3.5 g |
| Fat | 5.6 g | 11.1 g | 5.6 g |
| Carbohydrates | 7.8 g | 15.6 g | 7.8 g |
| Fiber | 2.3 g | 4.5 g | 2.3 g |
| Salt equivalent | 0.6 g | 1.2 g | 0.6 g |
| Calcium | 63 mg | 126 mg | 63 mg |
| Iron | 0.5 mg | 0.9 mg | 0.5 mg |
| Potassium | 360 mg | 720 mg | 360 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 88.5 kcal | 3.5 g | 5.6 g | 7.8 g | 2.3 g | 0.6 g | 63 mg | 0.5 mg | 360 mg |
| 1 adult serving | 177 kcal | 6.9 g | 11.1 g | 15.6 g | 4.5 g | 1.2 g | 126 mg | 0.9 mg | 720 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.
