knits by sachi

How to cook sun-dried radish

on May 23, 2015

I made this gnome, thinking of my dad back home. He enjoys growing vegetables and flowers in his little garden.


Every few months, my mum sends me dried ingredients for Japanese cooking. Recently we received this.


This is Kiriboshi daikon or dried, shredded daikon (mooli) radish.
This one is 100% homemade. My dad grew daikon radish and my mum shredded it and dried it in the sun.

At some time in the past. all our ancestors must have relied on drying as a means of preserving food, especially vegetables. We still use this method for some of the vegetables in Asia.

Dried shiitake mushroom is well known, but I think Kiribosh is much less familiar to the Western culture.
White daikon radish is shredded into strips then dried, traditionally in the sun. The drying process brings out the sweetness and concentrates the flavour. It is rich in calcium, vitamins B1, B12 and iron. It has lots of fiber and very low in calories.

It’s rather smelly in its dried form which can be rather off-putting, but the smell goes away once it’s soaked in water. It can be reconstituted by soaking in cold water for about an hour then rinsed. Drain away the soaking water before using. It’s quite neutral in flavor, and takes on the flavors of whatever you cook it in. Traditionally, it is cooked in soy sauce, mirin rice wine, sake and a bit of sugar.

Kiriboshi Daikon: serves 2

25g; Dried kiriboshi daikon radish
50g: carrot, cut into long thin strips
1 piece: aburaage (fried tofu), cut into long thin strips or 50g dried tofu mince
3-4 mange tout, cut into long thin strips
1 tsp: cooking oil

200ml: Dashi stock or water
1 tbsp: soy sauce
1 tbsp: mirin rice wine
1 tsp: sugar

1. Soak the dried daikon for 30 mins to 1 hour. It will increase 4-5 times in volume. Drain water, rinse and squeeze water from daikon.


2. Heat the oil and stir fry carrot and daikon about 2-3 mins.

3. Add fried tofu strips or mince. Add all cooking sauce ingredients and cook for 15 mins over low heat or until the liquid is reduced to 1/3.

It is tasty, healthy and my family absolutely loves it.


You can keep it in the fridge for 2-3 days. It taste even better the second day.

This dried radish my mum sent me was very nice. Maybe because it was shredded slightly thicker than the shop bought ones, but of course it isn’t the only reason. It is packed with love.

The radish went so quickly and I don’t have much left. We will enjoy the rest in miso soup.

Intrigued? You can purchase kiriboshi daikon at Asian supermarkets, natural food shops or online.

The garden gnome in the first photo will be in one of the up-coming Knit Now magazine. The article contains the pattern of the gnome and all the bits to go with him. He will be a nice to present for someone like my dad.

4 responses to “How to cook sun-dried radish

  1. Julie Henn says:

    It’s interesting to read about Japanese traditions and food; by sharing with us it must help you to feel closer to your family, friends and homeland! That little gnome is gorgeous, what a lovely tribute to your dad!

    • knitsbysachi says:

      Thank you. Since my mother became ill, my parents needed to give up their favorite activity of mountain climbing, but my dad always find something to keep himself busy.

  2. Radish in shredded form looks tastier in my eyes. I guess it’s because the form it’s in makes it look easier to chew and swallow.

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