Kiriboshi Daikon Namul with Bok Choy
切干大根のナムル（チンゲン菜） · Kiriboshi Daikon no Namuru
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Namul is a Korean-style side dish of vegetables tossed with sesame oil, and it has become a familiar part of Japanese school lunch menus. Here kiriboshi daikon, dried shredded daikon radish, brings a pleasant chew and natural sweetness, while bok choy and carrot add color and freshness. The dressing is heated briefly so the sharpness of the vinegar cooks off, leaving a mild, nutty flavor that even young children take to easily.
Wheat-free, but uses soy sauce (made with wheat). Japanese school-lunch allergy menus usually allow it, 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
- 6.6 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.
- 24.8 gbok choy
- 11.6 gcarrot
Seasonings
- 2.6 gsesame oil
- 1.5 gsugar
- 1.7 gvinegar
- 2.7 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.
Directions
- 1
Soak the kiriboshi daikon in water to rehydrate it, then cut into 3 cm lengths. Cut the bok choy into 2 cm pieces and cut the carrot into short, thin strips.
- 2
Boil each of the vegetables from step 1 separately, then rinse under running water to cool.
- 3
Combine the seasonings and heat them to cook off the sharpness of the vinegar.
- 4
Squeeze the vegetables from step 2 to remove excess water, then toss with the dressing from step 3.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 54 kcal | 108 kcal | 54 kcal |
| Protein | 1 g | 2.1 g | 1 g |
| Fat | 2.6 g | 5.1 g | 2.6 g |
| Carbohydrates | 7.8 g | 15.6 g | 7.8 g |
| Fiber | 2 g | 3.9 g | 2 g |
| Salt equivalent | 0.5 g | 0.9 g | 0.5 g |
| Calcium | 63 mg | 126 mg | 63 mg |
| Iron | 0.5 mg | 0.9 mg | 0.5 mg |
| Potassium | 340.5 mg | 681 mg | 340.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 54 kcal | 1 g | 2.6 g | 7.8 g | 2 g | 0.5 g | 63 mg | 0.5 mg | 340.5 mg |
| 1 adult serving | 108 kcal | 2.1 g | 5.1 g | 15.6 g | 3.9 g | 0.9 g | 126 mg | 0.9 mg | 681 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.
