RecipeJapanese
Stir-fried White Radish Skin
Thick-peeling a daikon feels wasteful — the skin is crisp, faintly peppery, and a quietly prized ingredient in Japanese cooking. Cut into fine julienne, stir-fry with carrot and burdock, and finish with sesame for a refreshing side.
Method
03
Cut the skin of 1 large radish into fine julienne and sun-dry for about a day.
Add 1 tablespoon sesame oil to a pan. Once hot, add the radish skin, carrot julienne, and burdock julienne and stir-fry together.
Add 2 tablespoons sugar, 2 tablespoons soy sauce, 1 tablespoon mirin, and 1 tablespoon cooking sake; finish with a little sesame. Stir-fry for about 5 minutes, until the seasonings meld into the ingredients and the carrot turns translucent, then turn off the heat.
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