Daikon Skin Kinpira

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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.



  • 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)


  1. 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.
  2. Cut the skin into 5 mm (0.2 in) strips.
  3. Heat the pan with sesame oil then fry the daikon strips.
  4. Add the sugar and mirin and continue to fry.
  5. 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
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