Spicy Sautéed Radish Peels

Daikon no Kawa no Kimpira

Preparation info

  • Serves

    3–4

    • Difficulty

      Easy

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.