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


Daikon, ninjin, age no itameni / daikon radish, carrot and thin deep-fried tofu saute simmered in broth

Similar to kinpira saute, but a softer texture. A gentle dish for when feeling a bit tired. At the same time, red chili pepper perks you up.

1/4 of recipe :
54 calories per serving; 1.8 g protein; 2.2 g fat; 6.0 g carbohydrate; 402 mg sodium; 0 mg cholesterol; 1.5 g fiber

1/3 of recipe:
72 calories per serving; 2.4 g protein; 2.8 g fat; 8.1 g carbohydrate; 6.0 net carbs; 537 mg sodium; 0 mg cholesterol; 2.1 g fiber


(Serves 3-4)

6-7 cm (200-250 g) daikon radish
1 small or 1/2 large carrot
2 small or 1 large usuage thin deep-fried tofu
1 red chili pepper (slices)
4 tbsp dashi
1 tsp brown sugar
2 tbsp sake
1 1/3 tbsp usukuchi soy sauce
1 tsp sesame oil (not in photo)


Slice carrot lengthwise somewhat thin, 2-3 mm.
Cut daikon sideways into half (3-4 cm in height), take off four edges of each round to make it somewhat square.

Cut lengthwise into half, then slice lengthwise 2-3 mm.

Prep boil usuage,  cut into half (sideways for large usuage), and slice into 1cm-wide strips.

If using a whole red chili pepper, remove seeds (slicing is optional).


In a pot, heat sesame oil, and saute carrot until coated with oil, about 1 minute, on medium heat.

Add daikon, and saute for 1 minute.


Add red chili pepper and dashi, cover, reduce heat to medium low, and cook for 5 minutes.


Add brown sugar and sake, cover, and cook for another 5 minutes.


Add usuage and usukuchi soy sauce, raise heat somewhat, and cook, stirring occasionally, until liquid is almost gone.

  • Because red chili pepper is added early on, this dish is quite spicy. If you want only mild spiciness, use less red chili pepper (duh) or add it later (in Process 4 or 5).
  • A reduced-sodium version recipe is found here.

(Last updated: January 24, 2014)

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