Kiriboshi Daikon Salad with Tuna
切干大根のさっぱり和え · Kiriboshi Daikon no Sappari Ae
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 slightly sweet once soaked. Here it is tossed with cabbage, carrot and tuna in a mild dressing of soy sauce, vinegar and sugar (sappari means light and refreshing). Warming the dressing briefly softens the sharp edge of the vinegar, so even children who shy away from sour flavors take to it, and the tuna makes the vegetables feel familiar and easy to eat.
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
- 4.5 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.
- 30 gcabbage
- 7.5 gcarrot
- 6 gcanned tuna (in oil)
Seasonings
- 1.5 gwhite sesame seeds
- 2 gsoy sauce
- 0.9 gvinegar
- 0.9 gsugar
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 cabbage and carrot into short, thin strips. Boil each vegetable separately, then rinse under running water to cool.
- 2
Drain the oil from the canned tuna.
- 3
Combine all the dressing ingredients and heat them to cook off the sharpness of the vinegar. Toast the white sesame seeds (optional).
- 4
Squeeze the vegetables from step 1 well to remove excess water, then toss with the tuna and the dressing from steps 2 and 3.
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).
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 52.5 kcal | 105 kcal | 52.5 kcal |
| Protein | 2.3 g | 4.5 g | 2.3 g |
| Fat | 2.1 g | 4.2 g | 2.1 g |
| Carbohydrates | 6.8 g | 13.5 g | 6.8 g |
| Fiber | 1.8 g | 3.6 g | 1.8 g |
| Salt equivalent | 0.3 g | 0.6 g | 0.3 g |
| Calcium | 54 mg | 108 mg | 54 mg |
| Iron | 0.5 mg | 0.9 mg | 0.5 mg |
| Potassium | 264 mg | 528 mg | 264 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 52.5 kcal | 2.3 g | 2.1 g | 6.8 g | 1.8 g | 0.3 g | 54 mg | 0.5 mg | 264 mg |
| 1 adult serving | 105 kcal | 4.5 g | 4.2 g | 13.5 g | 3.6 g | 0.6 g | 108 mg | 0.9 mg | 528 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.
