All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Kiriboshi-daikon to age no nimono / dried daikon radish cooked with thin deep-fried tofu

A simple dish with the calming sunny flavor of dried daikon radish.


Very small handful (20 g) kiriboshi-daikon dried daikon radish
1 small or 1/2 large usuage thin deep-fried tofu
300 cc dashi
1 tbsp usukuchi soy sauce
1 tbsp mirin and sake in combination (equal parts)
Pinch ichimi togarashi pepper (not in photo)


Soak dried daikon radish in water for 20-30 minutes.

Prep-boil usuage, cut in two and slice thinly crosswise.

Squeeze out extra water of rehydrated daikon.


In a pot, put all ingredients, and bring to boil on medium heat.

When boiling, reduce heat to low, cover, and cook for 10 minutes until daikon takes on flavor and is tender (not too soft).

Taste, and add a few drops of usukuchi soy sauce if necessary


Serve with ichimi.

  • Ichimi is spicy; adjust the amount according to taste.
  • Although it is optional, sprinkling something spicy on this dish brings out its mild flavor. Even freshly ground pepper might work.

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