Western-style Stewed Kiriboshi-daikon and Sausage

Kiriboshi-daikon is thinly-sliced, dried daikon radish. Drying it under sunlight brings out more umami.

Western-style Stewed Kiriboshi-daikon and Sausage
Photographed by Takeshi Noguchi

Recipe by
Eiko Oba





Calorie count is per serving

Ingredients (Serves 2)

  • 50 g kiriboshi-daikon (dried)
  • 6 sausages (150 g)
  • 1/2 onion
  • 3 tbsp white wine
  • 1/2 tsp granulated chicken stock (western-style)
  • 1 bay leaf
  • 1 tbsp lemon juice
  • 1 tbsp parsley (finely chopped)
  • 1 tbsp vegetable oil
  • 1/2 tsp salt
  • Pepper, to taste



Rinse the kiriboshi-daikon and soak in water to rehydrate, then squeeze out any excess moisture and cut into easy-to-eat pieces. Cut 2-3 shallow slits diagonally into each sausage. Thinly slice the onion along the grain.


Oil a frying pan with vegetable oil and preheat over medium heat, then stir-fry the onion. When the onion becomes tender, add the kiriboshi-daikon and briefly stir-fry, then add the sausages and briefly continue to stir-fry.


Sprinkle the wine over top, then add 200 ml of water and the granulated chicken stock. When it comes to a simmer, add the bay leaf, salt, and pepper and stir in, then cover and simmer over low heat for about 20 min. Add the lemon juice and simmer for an additional 30-60 sec, then serve sprinkled with parsley.


Rehydrating Kiriboshi-daikon
(1) Place the kiriboshi-daikon in plenty of water and wash briefly. Transfer to a strainer by hand, a small amount at a time, leaving any unwanted debris in the water below. Fill a bowl with water and place the kiriboshi-daikon in it, and let rest about 20 min (check the instructions on the package) to soak. When the kiriboshi-daikon has softened and swollen, strain. It should be moist and whitish with the wrinkles smoothed out, and increased to about 4 times its dry weight.
(2) Firmly squeeze the kiriboshi-daikon with both hands to squeeze out any excess moisture; there should be about 3-4 handfuls' worth of kiriboshi-daikon. Squeezing out any excess moisture will help prevent the kiriboshi-daikon from making the finished result watery, and help it soak up flavors more easily.
(3) Place the squeezed-out kiriboshi-daikon on your cutting board, running horizontally, and cut it into easy-to-eat pieces.
(4) Stir-frying the thoroughly squeezed-out kiriboshi-daikon will help to further cook off excess moisture, making it easier for seasonings and simmering broth to soak in and flavor the kiriboshi-daikon. Adding lemon juice or rice vinegar will help to minimize the distinctive taste of kiriboshi-daikon, giving it a lighter finished flavor.