Dried Daikon with Japanese Parsley and Sakura Shrimp

Dried Daikon with Japanese Parsley and Sakura Shrimp

Reconstitute the dried daikon but keep it chewy.

Cooking time
10 minutes
  • Nutrition facts are for one serving.
  • Ne-mitsuba have thicker stalks than other mitsuba types.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

20 g (0.7 oz.)


1 tsp

1 tsp


  1. Quickly rinse off the dried daikon, and place in enough water to cover completely for 8 to 10 minutes, then squeeze out extra moisture.
  2. Remove roots from ne-mitsuba and chop into 4 cm (1.6 in.) lengths. Remove roots from the daikon radish sprouts and cut these in half.
  3. Mix together (A) in a bowl, and dress onto (1), (2) and the sakura shrimps.

Cooking Basics

Dried daikon radish strips - rehydrating

Place the dried daikon radish strips into a bowl, add enough water to cover each strip. Rub together to wash until all bubbles are released. After removing excess water, soak in enough water to cover all strips for about 20 minutes to rehydrate. Rehydrating time will vary depending on the thickness and condition of the dried daikon radish strips.


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