‘Kiriboshi’ Dried Daikon Salad

Name: ‘Kiriboshi’ Dried Daikon Salad
Total time: 1200 s
Yield: 3 to 4 Servings
Cuisine: British
Ingredients: 40 g ‘Kiriboshi Daikon’ *sliced & dried Daikon (White Radish); 1 small Dried Chilli *sliced, OR some Chilli Flakes; 3 cm Dried Kombu *cut into thin strips; 1/2 teaspoon grated Ginger OR fine strips of Ginger *optional; 1 tablespoon Sugar; 1 tablespoon Soy Sauce; 1 tablespoon Rice Vinegar; 2 tablespoons Water; 1/4 teaspoon Kombu (Kelp) Dashi Powder *optional

Hiroko Liston @hirokoliston

Melbourne, Australia

If you have seen the thinly sliced & dried Daikon (White Radish) at a grocery store, you might have wondered how to eat it. It is called ‘Kiriboshi Daikon’ (切り干し大根) in Japanese. Dried Daikon can be used just like fresh Daikon after rehydrated. My absolute favourite dish of ‘Kiriboshi Daikon’ is this crunchy salad, that we Japanese call it ‘Hari Hari Zuke’ (はりはり漬け). It is yummy!

Hiroko Liston @hirokoliston

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Ingredients

20 minutes

3 to 4 Servings

40 g‘Kiriboshi Daikon’ *sliced & dried Daikon (White Radish)
1small Dried Chilli *sliced, OR some Chilli Flakes
3 cmDried Kombu *cut into thin strips
1/2 teaspoongrated Ginger OR fine strips of Ginger *optional
Sauce
1 tablespoonSugar
1 tablespoonSoy Sauce
1 tablespoonRice Vinegar
2 tablespoonsWater
1/4 teaspoonKombu (Kelp) Dashi Powder *optional

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Steps

20 minutes

1

Combine the Sauce ingredients in a mixing bowl. Add Chilli, Kombu and Ginger to the Sauce, and mix to combine.
2

Soak ‘Kiriboshi Daikon, dried sliced Daikon (White Radish), in cold water for 5 minutes OR until rehydrated and desired texture is achieved. DO NOT soak for too long as Daikon should retain the crunchy texture. Drain, rinse well, then drain.
3

Squeeze the rehydrated Daikon to remove excess water, then add to the Sauce. Mix well to combine, and leave in the fridge for 15 minutes. Mix well before serving.