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


Kiriboshi-daikon to mizuna, kani no sarada / dried daikon salad with mizuna and crab

Rehydrated dried daikon is sweet and soft. Fresh mizuna gives the salad some crispness. Crabmeat, which goes wonderfully well with mizuna, provides additional depth.


Small handful (15-20 g) kiriboshi-daikon dried daikon radish
1 crab leg (30-40 g crabmeat)
Small handful (1/8-1/6 bunch) mizuna

For dressing
2 tbsp strong kobudashi (2 tbsp water + 2-3cm kombu kelp piece)
1 tbsp rice vinegar
1 tsp soy sauce
1 tsp sugar
1/2 tsp tobanjan chili bean paste
1 tsp sesame oil


Soak kombu piece in water (ideally for at least 30 minutes).
Soak water for 20 minutes.

Cut mizuna into 3-4 cm.
Remove crabmeat from leg (kitchen scissors and chopsticks work great)..


Prepare dressing.
In a medium bowl, mix all ingredients for dressing, and set aside.


Gently squeeze extra water from kiriboshi-daikon (to the point it is still moist and supple), and add to dressing.

Add mizuna and crabmeat, and mix well.

  • Kobudashi can be prepared ahead of time. Simple soak kombu in water (and refrigerate, if soaking for many hours). If in a hurry, soak in warm water, or slightly heat in microwave (hot but not boiling) and wait 5-10 minutes. If kombu is not available, any dashi or stock of your choice (dilute if animal-based) or water would work.
  • Any chili paste or sauce can substitute for tobanjan.
  • Do not put too much crabmeat or it will overwhelm the mild flavor of kiriboshi-daikon.

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