Kids Love This! Simmered Cucumber & Daikon Radish

Kids Love This! Simmered Cucumber & Daikon Radish

The usuguchi soy sauce saves the food's beautiful color. Children also love this dish. This is a dish that can be made in no time.


Daikon radish
Flavoring Ingredients:
Usuguchi soy sauce
1 tablespoon
1 tablespoon
1 tablespoon
Sesame oil
1 teaspoon
Bonito flakes
5 g
Ichimi chilli powder
to taste


1. Slice the cucumber into 1-2 mm slices. Peel the daikon radish and chop.
2. Bring water to a boil. Once it's boiling, add the daikon radish and then the cucumber (in that order). When the water begins to boil again, let the vegetables steam and then blanch in cold water. Drain the water.
3. Combine with the flavoring ingredients.
4. Right before eating, drizzle with soy sauce and enjoy.

Story Behind this Recipe

Apparently this is a very popular dish on the kindergarten lunch menu.
I tried recreating the dish relying on what my kids remembered about it, and the school lunch menu. Using usukuchi soy sauce retains the vibrant colors of the vegetables. It's lightly seasoned, so you can adjust the flavor by adding more bonito flakes or adding more soy sauce at the end.