Daikon skin tend to be peeled generously, when you make furofuki daikon, stewed daikon, or oden, because there is a little opaque layer right under the skin. When you look dissected daikon root carefully, you will notice a slight color difference of the outer layer and inner part of daikon.
Daikon skin is edible, even though I suspect many people simply peel it away and toss it. Kinpira daikon is one way to utilize the peeled daikon skin. As it is easy, quick (you can make it in 15 minutes), and delicious, once you try this, you will never thought of tossing the skin again.
Sesame oil may not be familiar to some Americans. Other vegetable oils can be used alternatively, but the distinctive aroma of sesame oil gives satisfying flavor and depth to a dish.
You can also make kinpira from burdock root.
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Aricia, Submitted on 2014/04/11 at 2:29 pm
This sounds delicious. I love kinpira gobo!
Rose, Submitted on 2014/04/11 at 6:38 pm
My family loves kinpira gobo and hasu. I never thought to do the same with daikon. Using the part that we normally discard will make me feel so virtuous! *kekeke* I look forward to trying this. Thank you.
Yuki, Submitted on 2014/04/11 at 7:21 pm | In reply to Rose.
It tastes little similar to kiriboshi daikon.