Use without throwing away! "Radish skin kinpira" recipe

"Radish" is often peeled and cooked, but if you eat it with the skin on, you can get a little more nutrients. Let's have the whole daikon radish grown deliciously and carefully without throwing away the skin!

So, this time, I will introduce a simple recipe "Radish skin kinpira" that you can make quickly. It's a simple menu that goes well with white rice!

Radish skin Kinpira

● Materials

Click here for what to prepare.

1 tablespoon of soy sauce for 1 radish skin
1 tablespoon mirin
1 tablespoon liquor
2 teaspoons of sugar
Granule dashi stock 1 teaspoon
Sesame oil Appropriate amount Sesame (if you like) Appropriate amount

● How to make

Cut the well-washed radish skin into julienne.



Heat sesame oil in a frying pan, add chopped radish and fry.


When it becomes soft, add soy sauce, mirin, sake, sugar, and dashi stock and stir-fry until the juice is gone.


Serve on a plate and sprinkle with sesame seeds as you like and you're done!

● What is the taste?

Horse! The taste of sweet and salty sauce is well-stained. The chewy and crispy texture unique to the skin is also outstandingly delicious! The more you chew, the more fragrant sesame oil flavor and rich Japanese flavor spread in your mouth, and you will want to eat fiercely white rice.


While pinching the radish skin kinpira, it is a taste that makes sake go on. It's easy, so please try it as a debut item of "Mottainai Recipe" that you can use without throwing away the skin!