Oven-Roasted Daikon Kinpira with Salt
Salt-Seasoned Daikon Kinpira
With nothing more than salt, this dish is so delicious you won't be able to stop reaching for more. A recipe that brings out the very best of daikon radish.
Ingredients
(Serves about 2)
・Daikon radish — about 5 cm (2 in)
・Oil (untoasted sesame oil recommended)
・Salt — to taste
Directions
① Wash the daikon and cut it into 5 mm (¼ in) thick quarter-rounds (ichō-giri). (You can peel the skin or leave it on — either way is fine.)
② Place the daikon from step ① into a bowl lined with parchment paper, and gently toss until the oil is evenly distributed.
③ Transfer the parchment paper with the daikon onto a baking sheet, and sprinkle with salt.
④ Bake in an oven preheated to 230°C (450°F) for about 15 minutes.
Misaki's Tip
The key is baking at a slightly higher temperature to get a nice, light char on the edges. Be sure to enjoy it while it's still warm!
Produced By Japan Classic
Delivering one-of-a-kind Japanese ceramics to the world —
crafted by artisans, defined by quiet beauty.
CREATOR
Misaki Yamamuro
Based in Okayama, Japan ｜ Kasaneni (layered cooking) recipe creator
Known for her layered cooking method that draws out the full flavor of each ingredient, as well as simple home-style dishes that warm the heart and nourish the body. At Japan Classic, she styles dishes using their ceramic tableware.
