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Easy Daikon Radish Leaves Recipe

What do you do with the daikon leaves? Some of you throw them away, don't you? In fact, they're richer in nutritional value than the actual meat of daikon. They're rich in vitamins and minerals, so you should use them as a leafy vegetable in your cooking. So, here is the recipe for the all purpose seasoning! By the way, instead of daikon leaves, you can use turnip leaves.


Tip 1: Get them fresh and cook them right away!

If you have a choice, choose the ones with thick, lush leaf stalks and cook them as soon as possible. As with leafy greens, the longer you wait, the mushier they become and the less crispy they become. If you can't cook them right away, after washing, drain lightly (slightly wet is ok), wrap in paper towels or newspaper, and store upright in the vegetable compartment for up to 3 days.

Tip 2: Combine with oil!

Daikon leaves go well with oil such as sesame oil. To reduce the characteristic bitterness and greenish taste, they may be pre-boiled, but if they are stir-fried in oil, they are not bothered by it, so pre-cooking is unnecessary. The spiciness is also milder, making it easy for children to eat.



All-Purpose Furikake Seasoning with Daikon Leaves

Ingredients

(for 1 daikon radish's leaves)

Serves: 2

Prep time: 5 minutes

Cook time: 10 minutes

Total: 5 minutes

1 daikon radish's leaves (about 110g / 3.9 oz.)

2 tsp of roasted white sesame seeds

1 tbsp of sugar

2 tbsp of soy sauce

2 tbsp of sesame oil

Optional

15g / 0.5 oz. of shirasu baby sardines

Chili pepper to your liking

Rinse the daikon radish leaves until there is no soil left. Wipe it with paper towel, and slice them into about 8mm / 0.3" pieces. Ring slice the chili pepper (We also offer the pre cut dried chili pepper).

Place the daikon leaves and chili pepper in a cold frying pan, and drizzle with sesame oil. Cook them in medium heat until the daikon leaves are wilted.

*Daikon leaves tend to burn easily, so be sure to use a cold start rather than a hot frying pan.

When the daikon leaves have reduced in size and become soft, add sugar, soy sauce and shirasu.

It's better to cook until the moisture is gone, but be careful not to overcook them so the soy sauce doesn't burn! Keep an eye on them and don't miss the timing when they become moist (not fully dried). Add some roasted sesame seeds, mix quickly, and turn off the heat.

It's ready. Enjoy!

For fridge storage: Remove from heat, place in a clean container, cover, and refrigerate for up to one week.

For freezer storage: Wrap in plastic wrap, place in a freezer bag, remove air from the bag, and close the bag. The bag can be stored in the freezer for up to one month.



You can use the seasoning in a variety of dishes, such as egg omelette, rice balls, fried rice, and pasta!





What we offer at the store for this recipe


Suzuki Farm, Daikon Radish

Makoto, Roasted White Sesame Shiro Goma, 1.4 oz.

Kikkoman, Smooth Aromatic Soy Sauce, 6.8 floz. (200 ml)

Nisshin, Pure Sesame Oil, 8.8 floz.

Daiei, Shirasu, 1.4 oz.

Youki, Sliced Chili Pepper Wagiri Togarashi, 0.7 oz.



Can't make it to the store? Maido! offers online grocery shopping with options for curbside pickup and home delivery!*


We also offer housewares, stationery, and gifts available at the store, and our online store, Maido! Kairashi Shop, where you can place your order for shipping or store pickup!


*Some restrictions may apply.


Happy shopping. :)

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