I keep kiriboshi daikon in the pantry all the time.
It’s one of those things that’s always there, like rice or soy sauce.
When I don’t know what side dish to make,
this salad is usually the answer.
It’s light.
A little crunchy.
A little chewy.
And very good with rice.
Kiriboshi daikon is dried shredded daikon radish.
When you soak it, it becomes soft but still a little chewy.
It absorbs dressing really well.
In our house, sometimes it doesn’t even make it into a dish.
My daughter used to snack on it dry when she was little.
It has a gentle sweetness.
Ingredients
25 g kiriboshi daikon
1 Japanese or Persian cucumber
A pinch of salt (for the cucumber)
For the dressing
3 tbsp toasted sesame seeds (ground or crushed)
3 tbsp rice vinegar
1 tsp sugar (or preferred sweetener)
A pinch of salt
2 tbsp water
A few thin strips of fresh ginger (optional)
Instructions
(1) Rinse the kiriboshi daikon quickly,
then soak it in water for about 10 minutes, until soft.
Drain well and squeeze gently.
(2) Slice the cucumber thinly.
Sprinkle with a little salt and let it sit for about 5–10 minutes.
Squeeze out the extra moisture.
If you’re using a non-Japanese cucumber,
you might want to peel it and remove some seeds.
(3) In a bowl, mix the dressing ingredients.
If you have time, grinding sesame seeds fresh smells amazing.
But honestly, pre-ground works fine too.
Add the kiriboshi daikon, cucumber, and ginger.
Mix gently.
Taste and adjust if you like.
Sometimes I add a little more vinegar.
I like this with rice.
Or next to soup.
Or straight from the bowl while standing in the kitchen.
It keeps well in the fridge for a day or two.
Nothing special,
just something I like eating again and again.
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