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–+ servings

Simmered Kiriboshi Daikon Radish

Prep Time10 minutes
Cook Time15 minutes
Soaking time20 minutes
Total Time45 minutes
Author Yuto Omura
Servings 10 servings

Ingredients 
 

  • 50 g dried shredded daikon (kiriboshi daikon)
  • 300 ml cold water for soaking
  • 1 dried shiitake mushroom
  • 100 g satsumaage fishcake for plant-based, sub 2 sheets aburaage, julienned
  • 1 tsp cooking oil
  • 1 carrot medium size, approx 75g each julienned
  • 2 fresh shiitake mushroom julienned
  • 1 tbsp sake
  • 1 tbsp light brown sugar
  • 3 tbsp Japanese soy sauce (koikuchi shoyu)
  • 3 tbsp mirin
  • toasted sesame oil
  • toasted white sesame seeds optional garnish

Instructions 

  • Place 50 g dried shredded daikon (kiriboshi daikon) in a mixing bowl and cover with cold water. Wash the daikon by rubbing it with your hands and then discard the water. Repeat 3 times in total.
    washing dried shredded daikon (kiriboshi daikon) in a bowl of water
  • After the third time, pour 300 ml cold water into the bowl and add 1 dried shiitake mushroom. Leave to soak for 20 minutes.
    soaking kiriboshi daikon in water
  • Place a sieve over a heatproof bowl and arrange the 100 g satsumaage fishcake in a single layer. Pour freshly boiled water over the surface to remove the oil, then pat dry and thinly slice them.
  • After the 20 minute resting time, lift the daikon and shiitake from the water and squeeze them thoroughly over the bowl, saving the golden broth for later.
    water from kiriboshi daikon drained
  • If the kiriboshi daikon pieces are too long, cut them into thirds. Thinly slice the rehydrated shiitake mushroom.
    cutting kiriboshi daikon with scissors
  • Heat a large frying pan on medium and add 1 tsp cooking oil. Once hot, add 1 carrot, 2 fresh shiitake mushroom and the rehydrated shiitake to the pan. Stir fry for 2-3 minutes.
    julienned carrots and thinly sliced shiitake mushrooms and satsuma-age fishcakes frying in a pan
  • Add the daikon and fish cake slices to the pan and stir fry for another minute.
    adding rehydrated kiriboshi daikon to the pan
  • Pour in the leftover daikon broth from earlier along with 1 tbsp sake and 1 tbsp light brown sugar. Mix and simmer for 5 minutes or until the liquid is almost gone.
    kiriboshi daikon simmering in condiments
  • Add 3 tbsp Japanese soy sauce (koikuchi shoyu) and 3 tbsp mirin. Continue to cook until mostly reduced. Taste test and add a touch more soy sauce or sugar to taste, then turn off the heat and drizzle with toasted sesame oil.
    kiriboshi daikon with sauce reduced
  • Leave to cool slightly, then serve or store. Sprinkle with toasted white sesame seeds right before serving. Enjoy!
    simmered kiriboshi daikon served in a white dish and topped with sesame seeds

Notes

Ingredient swaps: Replace carrot with thinly sliced bell pepper or matchstick green beans. Swap satsumaage for chikuwa, kamaboko, or Korean eomuk. For vegetarian, use aburaage or cubed atsuage instead of fish cake.
Cool for deeper flavor: After cooking, let the dish cool to room temperature before storing or serving. The flavors penetrate deeper into the ingredients as the temperature drops, creating richer taste.
Storage and meal prep: Refrigerate in an airtight container with some liquid for 3-4 days (flavor peaks on day 2) or freeze in single portions for up to 1 month. Ideal for Sunday batch cooking. Make the full recipe, cool completely, then refrigerate overnight before first serving for maximum flavor integration.
This dish tastes excellent cold, warm, or at room temperature.
Serving ideas: Crispy Agedashi Tofu, Nasu Dengaku (Miso Eggplant), Simmered Soybeans and Vegetables (Gomoku-Mame), Japanese Potato Salad