Spicy Sautéed Radish Peels

Daikon no Kawa no Kimpira

Preparation info

  • Difficulty


  • Serves


Appears in

An American Taste of Japan

An American Taste of Japan

By Elizabeth Andoh

Published 1985

  • About

If you’ve bought some fresh daikon radish to cook as a vegetable, grate as a condiment, shred in a salad, or pickle in brine, I hope you saved the peels so you can make this splendid little side dish. I learned how to make Spicy Sautéed Radish Peels from some frugal Japanese friends, and quite frankly I often buy the daikon now just to make this dish.


  • 6-7 ounces daikon (Japanese white radish) peels
  • 2 teaspoons vegetable oil
  • teaspoon salt
  • 1 teaspoon saké (Japanese rice wine)
  • ½ teaspoon sugar
  • 1 tablespoon soy sauce
  • scant ¼ teaspoon shichimi tōgarashi (blend of 7 spices)


Rinse the radish peels to be sure they’re free of dirt or other gritty material. Slice them into narrow julienne strips, approximately inches long. You should have about cups of radish strips. Rinse again, drain, and spread them out on a towel to dry.

In a skillet, heat the oil over medium heat and sauté the strips of peel, stirring constantly. When they begin to turn slightly translucent (after about 1–1½ minutes), sprinkle with the salt, then add the rice wine to the skillet. Continue to sauté for another minute or so before adding the sugar and soy sauce. Stir and cook for a final minute or so until the sugar is melted and the radish peels are glazed. Sprinkle with the seven-spice blend and stir to distribute evenly. Serve the radish peels piping hot or allow them to cool to room temperature.