Daikon Skin Kinpira
Serves 4 as a small side dish
Daikon skin has double the amount of vitamin C than the flesh. Only the skin contains rutin which helps the body to absorb the vitamin C, is high in antioxidants and strengthens the capillaries. If your daikon is not organic then soak it in water and apple cider vinegar to remove any pesticides.
RECIPE
Ingredients
- 1 large daikon (950 g / 33.5 oz) to produce 250 g (9 oz) of diakon skin
- 2 tsp sesame oil
- 1 tbsp mirin
- 2 tsp unrefined sugar
- 1 tbsp soy sauce
- 1 tbsp ground sesame
- ¼ tsp chilli powder (optional)
Method
- Cut the daikon into approx. 10 cm (4 in) lengths then using a large knife make a cut below the skin 2 mm (0.1 in) deep and peel around the daikon to remove all the skin in one piece.
- Cut the skin into 5 mm (0.2 in) strips.
- Heat the pan with sesame oil then fry the daikon strips.
- Add the sugar and mirin and continue to fry.
- When the daikon is almost cooked add the soy sauce, ground sesame and chilli powder.
This recipe is from my cookbook ” Japanese superfoods“
There are also more exciting recipes in ” Cooking With Soy“
Don’t forget to check my latest book Top 3 Japanese superfoods for natural weight loss
The best way of learning cooking?
Please come and join my healthy vegetarian / vegan cooking classes in Sydney!
We offer gluten free cooking, traditional and modern Japanese cooking and more.