Furikake Daikon Radish Leaves

Name: Furikake Daikon Radish Leaves
Cuisine: American
Ingredients: 1 as much as you have Daikon radish leaves; 1 small packet Bonito flakes; 2 tbsp Sesame oil; 1 tbsp Dashi stock granules; 2 tbsp Sugar; 1 Sesame seeds; 1 dash, (to taste) Soy sauce

cookpad.japan @cookpad_jp

I thought it was a waste to throw away the leaves of daikon radish, so I turned it into furikake.

The leafy parts can taste rather green and raw, so rub well with salt and squeeze out the raw green juices.
Using this recipe as a base, you can vary it by adding chirimen jako (boiled salted tiny sardines) or zha cai (a Sichuan pickle).
Make a big batch and freeze for later!! Recipe by toratamada

I thought it was a waste to throw away the leaves of daikon radish, so I turned it into furikake.

cookpad.japan @cookpad_jp

I thought it was a waste to throw away the leaves of daikon radish, so I turned it into furikake.

Saved

Ingredients

1as much as you have Daikon radish leaves
1 smallpacket Bonito flakes
2 tbspSesame oil
1 tbspDashi stock granules
2 tbspSugar
1Sesame seeds
1dash, (to taste) Soy sauce

Saved

Steps

1

Wash the daikon radish leaves, cut off the very tips of the leaves, and chop the rest.
2

Sprinkle a little salt (not listed) and leave for a while.
3

When the leaves have softened, rub a little and then squeeze out well to remove the green leafy smell.
4

Heat sesame oil in a frying pan. Add the well squeezed daikon radish leaves and stir fry. Add the dashi stock granules and stir fry, then add the sugar and continue stir-frying...
5

Add bonito flakes and stir-fry some more, and taste.
6

When the leaves are dry and crumbly, add sesame seeds and drizzle soy sauce to taste. Done!