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  • Writer's pictureMiwa


Updated: May 19, 2022




<Yield> 4 servings

<Prep time> 6mins

<Cook time> 2 mins


6inch(140g) daikon radish skin


¼ cup water

1inch (2g) kombu

¼ cup soy sauce

1 ½ tbsp cooking sake

1 ½ tbsp Mirin


1; Add kombu stock , soy sauce, sake , mirin and chili flakes in the pot. Once it comes to a boil, turn off the heat and let it cool to room temperature.

2; Peel the skin of daikon radish into ¼ inch thick and Julienning them. Soak them into 1. Keep it in the fridge overnight. Ready to be enjoyed .

<Miwa’s tips> ※Watch more on YouTube!

1; if you are sensitive to the heat, reduce the amount of chili flakes.

2; Make sure to peel the skin into thick pieces.

3; If you want to double the portions, Use 1/3 cup of soy sauce and double the rest of the ingredients.

<Storage time>

Keep them in an air-tight container in the fridge for 7 days.

2022/1/29 MIWA

- First E-cookbooks are now available! I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!

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