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


Daikon no kawa no kinpira / kinpira saute of daikon radish skin

A tasty, crispy dish of daikon skin, which gets mildly sweet when sauteed. When I get very fresh daikon, I peel the skin a little thick (4-7mm) when making another dish and keep it in plastic wrap in the fridge.


Handful daikon radish skin (saved from preparation of other dish)
1/2 tbsp sake
1 tsp soy sauce
1/2 red chili pepper (slices)
1 tsp sesame oil
Salt and pepper, to taste (not in photo)


Remove very dry edges of daikon as well as blemished or discolored surfaces.

Cut into match-size or slightly thicker sticks.


Heat oil, and saute daikon on medium heat.

When daikon becomes somewhat translucent, add chili pepper, and saute until done.

Add sake and soy sauce, and stir until liquid is almost gone.

Taste, and add salt and pepper as necessary.

  • Do not peel the very outermost skin, as using it is the key to a crispy outcome.
  • Red chili can be added from the very beginning, but if it burns it gets bitter.
  • See notes under Gobo, ninjin, renkon no kinpira for tidbits on kinpira.

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