Kiriboshi Daikon Chinese-style Salad – a delicious recipe with daikon, stock, Cucumber, Carrot, Salt, Soy sauce. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Quickly rinse the kiriboshi daikon and drain well.
2
Julienne the carrot and the cucumber, lightly salt and squeeze drain excess water.
3
For people with weak teeth, if you lightly boil the daikon in dashi stock (not listed) it'll be easier to chew.
4
You can use kombu that you've been using beforehand to make dashi stock.
5
If you're using new kombu, cut it up with scissors.
6
Add the kiriboshi daikon, cucumber, carrot and kombu to the combined flavoring ingredients and leave it all to soak for 1 hour.
7
Adjust the taste with the chunky ra-yu.
8
Or the eaters can add as much as they prefer.
9
If you want a sweeter salad, add mirin or maple syrup.
10
I think the sweetness of the kiriboshi daikon is plenty though.
15
kcal
Calories
3
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 40 grams Kiriboshi daikon, 3 grams Kombu for dashi stock, 1 Cucumber, 50 grams Carrot, and more.
Yes, Kiriboshi Daikon Chinese-style Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
