Kiriboshi daikon no nimono（切干大根の煮物）
What the kind of dish is Kiriboshi daikon no nimono ??
Kiriboshi Daikon (sun-dried radish strips) is a traditional Japanese preserved food made by shredding daikon radish and drying it under the sun. While fresh daikon is delicious, the sun-drying process works magic—concentrating the nutrients and transforming the humble radish into a powerhouse of dietary fiber.
For those focusing on detox and digestive health, this is Japan’s “secret ingredient.” It is packed with iron, calcium, and an incredible amount of fiber to support your body from the inside out.
Please refer to the table below for the nutritional content of kiriboshi daikon.
| Nutrient | Daikon Radish (300g) | Kiriboshi-daikon (60g) |
| Energy (kcal) | 45 | 168 |
| Protein (g) | 1.2 | 5.8 |
| Fat (g) | 0.3 | 0.5 |
| Carbohydrates (g) | 12.3 | 41.8 |
| Calcium (mg) | 69 | 300 |
| Iron (mg) | 0.6 | 1.9 |
| Dietary Fiber (g) | 3.9 | 12.8 |
How to Rehydrate
When soaked in water, Kiriboshi Daikon increases in weight by 4 to 5 times. To get the perfect texture:
- Wash: Give the dried strips a quick “massage wash” 2–3 times in cold water to remove any impurities.
- Soak: Submerge in plenty of water for 15–20 minutes.
- Pro Tip: Avoid over-soaking, as it can cause the flavor to fade. Never throw away the soaking liquid! It is full of umami and nutrients—use it as part of your cooking liquid for the simmer.
My Nutritionist-Approved Recipe
As a nutritionist, this is one of my personal favorites that I make constantly in my own kitchen. The delicate umami of the dashi seeps into the dried radish, creating a gentle, comforting sweetness that satisfies both your palate and your gut.
It’s the ultimate Meal Prep dish—it stays fresh in the fridge for 4–5 days and is even freezer-friendly.
My Special “Twist” for Maximum Flavor
- The Power of “Donko” Shiitake: To elevate the richness, I always use Donko—a high-quality dried shiitake mushroom from Oita Prefecture. Donko creates a deep, bold broth that makes a world of difference. Always include both the sliced mushrooms and their soaking liquid!
- The Ginger Secret: Traditionally, ginger isn’t added to this dish. However, I once added some leftover ginger on a whim and the result was incredible! The spicy aroma provides a perfect accent to the sweetness.
- Boost the Protein: I like to add Satsuma-age (fried fish cakes). If you can’t find them, you can easily substitute with Chikuwa, Abura-age (fried tofu pouches), or Konnyaku. Adding a small protein source makes the overall flavor much richer.
📊 Nutrition Facts : Simmered Kiriboshi Daikon
(Nutrients Full Recipe)
Calories: 415 kcal
Protein: 16.9 g
Total Fat: 6.3 g
Total Carbohydrates: 77.0 g
Dietary Fiber: 19.1 g
Sodium: 7.4 g
(Nutrients per Serving)
Calories: 52 kcal
Protein: 2.1 g
Total Fat: 0.8 g
Total Carbohydrates: 9.6 g
Dietary Fiber: 2.4 g
Sodium: 0.9 g
🛒INGREDIENTS : Simmered Kiriboshi Daikon
Main Ingredients
- 60g Dried Japanese radish (Kiriboshi Daikon)
- 10g Dried Shiitake mushrooms (soaked overnight)
- 60g Carrot
- 7g Fresh ginger
- 50g Chikuwa (fish cake)
- 5g Sesame oil
The “☆” Seasoning Mix
- 100g Shiitake soaking liquid
- 100g Dried radish soaking liquid
- 5g Dashi stock granules
- 15g Dark soy sauce
- 15g Light soy sauce
- 7g Sugar
- 15g Mirin
- 10g Sake
Extra
- 100g Water
👩🍳 How to make Simmered Kiriboshi Daikon
- Preparation (Soaking)
- Rehydrate Shiitake (overnight) and Radish (15 mins).
- ⚠️ Do not discard the soaking water! Measure 100ml of each to use in the sauce.
- Cutting
- Thinly slice the mushrooms.
- Julienne (matchstick cut) the carrots and ginger.
- Squeeze the radish and cut chikuwa into 5mm half-moons.
- Mixing the Sauce
- Combine all “☆” ingredients (soaking liquids + seasonings) in a bowl.
- Cooking
- Heat sesame oil in a pan and stir-fry all solid ingredients.
- Add 100g of plain water and boil until the radish and carrots are slightly soft.
- Pour in the ☆ seasoning mix and simmer until the liquid is almost gone.
📖Related Link: Read the Japanese version of this article here! [切り干し大根：腸内環境を整える日本の秘密のスーパーフード]
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