Braised Radish Ribbons

Kiri-boshi Daikon

Preparation info

  • Difficulty


  • Serves



Appears in

At Home with Japanese Cooking

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

  • About

Here shredded dried Japanese white radish is braised in a sweet soy broth, yet its flavor, aroma and texture are strangely reminiscent of sauerkraut. That’s probably why so many Westerners familiar with this Japanese dish like to serve it with corned beef, baked ham or pork chops. On a Japanese menu, it’s very nice with fish or poultry.


  • 1 cup dried kiri-boshi daikon (shredded sun-dried Japanese white radish)
  • ½ tablespoon vegetable oil
  • ¾ cup dashi (Basic Soup Stock)
  • tablespoons sugar
  • tablespoons soy sauce
  • 2 teaspoons saké (rice wine)


Rinse the dried shredded radish in a colander and squeeze out any excess moisture. Put the rinsed radish in a small pot with warm water to cover and bring it to a rolling boil. Remove from the heat and let the radish soak for 5 minutes before draining it. Again, squeeze out any excess moisture. The radish should be soft and pliable now.

Sauté the softened radish in the oil over medium heat for 1–2 minutes, stirring frequently. Add the soup stock and seasonings, stir to mix well, and lower the heat slightly. Cover with a dropped lid if you have one, or use a regular lid but leave it askew. Braise, stirring occasionally, till nearly all the cooking liquid has been reduced (about 10 minutes). Serve warm or at room temperature. Any leftovers will keep well 3–4 days if covered and refrigerated.