Kiriboshi Daikon Salad (Dried Daikon Aemono)
切干大根の和え物 · Kiriboshi Daikon no Aemono
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 turns pleasantly chewy and naturally sweet once it is soaked and simmered. Here it is tossed with carrot, cucumber and bean sprouts in a mild vinegar, sugar and soy sauce dressing for a refreshing side dish. The dressing is briefly heated to soften the sharpness of the vinegar, which is what makes this salad so easy for young children to enjoy. Everything is boiled and cut short, so it is soft and simple to eat with a spoon or small chopsticks.
Added. Open the recipe helper (bottom right) → ☰ Menu → 🛒 Shopping list to see the ingredients for your family size.
Printing uses the number of adults and children set under Ingredients, so set those first.
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
- 6.8 gkiriboshi daikon (dried shredded daikon)Sun-dried strips of daikon radish that are soaked before cooking and have a sweet, chewy bite. Substitute: No close substitute - look for it at a Japanese grocery, or use fresh daikon or carrot cut into thin strips for a milder result.
- 10.5 gcarrot
- 10.5 gcucumber
- 9 gbean sprouts
Seasonings
- 1.5 gvinegar
- 1.5 gsugar
- 2.4 gsoy sauce
About the Japanese ingredients in this recipe
- kiriboshi daikon (dried shredded daikon) (切り干しだいこん)
- Sun-dried strips of daikon radish that are soaked before cooking and have a sweet, chewy bite. Substitute: No close substitute - look for it at a Japanese grocery, or use fresh daikon or carrot cut into thin strips for a milder result.
Directions
- 1
Soak the kiriboshi daikon in water to rehydrate it, then cut it into 3 cm lengths and boil for about 15 minutes until soft. Rinse under running water to cool.
- 2
Cut the cucumber and carrot into short, thin matchsticks and cut the bean sprouts into short pieces, then boil each separately. Rinse under running water to cool.
- 3
Heat the vinegar, sugar and soy sauce together to cook off the sharpness of the vinegar.
- 4
Squeeze the vegetables from steps 1 and 2 well to remove excess water, then toss with the dressing from step 3.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 33 kcal | 66 kcal | 33 kcal |
| Protein | 1.2 g | 2.4 g | 1.2 g |
| Fat | 0 g | 0 g | 0 g |
| Carbohydrates | 7.8 g | 15.6 g | 7.8 g |
| Salt equivalent | 0.3 g | 0.6 g | 0.3 g |
| Calcium | 40.5 mg | 81 mg | 40.5 mg |
| Iron | 0.3 mg | 0.6 mg | 0.3 mg |
| Energy | Protein | Fat | Carbs | Salt equiv. | Calcium | Iron | |
|---|---|---|---|---|---|---|---|
| 1 serving | 33 kcal | 1.2 g | 0 g | 7.8 g | 0.3 g | 40.5 mg | 0.3 mg |
| 1 adult serving | 66 kcal | 2.4 g | 0 g | 15.6 g | 0.6 g | 81 mg | 0.6 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.
