Kiriboshi Daikon Namul
切干大根のナムル · Kiriboshi Daikon no Namul
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Kiriboshi daikon is daikon radish that has been shredded and sun-dried, a pantry staple in Japan that turns pleasantly chewy and a little sweet once rehydrated. Here it is tossed with cucumber and carrot in a namul-style dressing of sesame oil, vinegar, a little sugar and soy sauce. Briefly heating the dressing softens the sharpness of the vinegar, so the salad tastes gentle enough for small children while the sesame aroma keeps them coming back for more.
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
- 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.
- 15 gcucumber
- 7.5 gcarrot
Seasonings
- 2.7 gsesame oil
- 1.7 gsugar
- 2 gvinegar
- 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.
Directions
- 1
Soak the kiriboshi daikon in water to rehydrate it, then cut it into 3 cm lengths. Cut the cucumber and 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 dressing ingredients and heat them to cook off the sharpness of the vinegar.
- 4
Squeeze the vegetables from step 2 well to remove excess water, then toss with the dressing from step 3.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 58.5 kcal | 117 kcal | 58.5 kcal |
| Protein | 1.2 g | 2.4 g | 1.2 g |
| Fat | 2.7 g | 5.4 g | 2.7 g |
| Carbohydrates | 8.4 g | 16.8 g | 8.4 g |
| Fiber | 2 g | 3.9 g | 2 g |
| Salt equivalent | 0.5 g | 0.9 g | 0.5 g |
| Calcium | 45 mg | 90 mg | 45 mg |
| Iron | 0.3 mg | 0.6 mg | 0.3 mg |
| Potassium | 327 mg | 654 mg | 327 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 58.5 kcal | 1.2 g | 2.7 g | 8.4 g | 2 g | 0.5 g | 45 mg | 0.3 mg | 327 mg |
| 1 adult serving | 117 kcal | 2.4 g | 5.4 g | 16.8 g | 3.9 g | 0.9 g | 90 mg | 0.6 mg | 654 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.
