Rice Condiment Daikon Radish Leaves (Turnip Greens) for Fridge Stocking. Finely chop the daikon greens (my mother-in-law parboils them before chopping). If you're not in a hurry, parboiling first will ensure a good result. I heat the chopped greens in a Teflon-coated or non-stick frying pan on high medium or medium high, and roast.

Rice Condiment Daikon Radish Leaves (Turnip Greens) for Fridge Stocking Whenever I have a daikon with leaves on it, I make this dish. Adjust the amount of seasoning according to the amount of daikon leaves. The key is to use the same proportion of ingredients for a nice balance. You can cook Rice Condiment Daikon Radish Leaves (Turnip Greens) for Fridge Stocking using 10 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Rice Condiment Daikon Radish Leaves (Turnip Greens) for Fridge Stocking

  1. It’s 1 of daikon radish Daikon radish greens (or turnip greens or komatsuna).
  2. You need of Seasoning (for the amount of greens from a small daikon radish):.
  3. You need 1 tsp of Sugar.
  4. Prepare 1 tsp of Mirin.
  5. Prepare 1 tsp of Soy sauce.
  6. You need 1 tsp of Sake (optional).
  7. It’s 1 pinch of Japanese dashi stock powder.
  8. You need 1 pinch of Bonito flakes.
  9. It’s 1 of to 2 teaspoons Sesame seeds.
  10. It’s 1 of optional, but it's nice to add a few drops as a finishing touch Sesame oil.

Nutrition Profile for Daikon Radish While it looks pale and simple, daikon packs a good nutrition punch. The daikon leaves or daikon greens are tender and have a mild flavor. They have vital nutrients including vitamin C, vitamin A, and minerals such as iron, magnesium, and manganese. They are also known for their cancer-fighting compounds, called glucosinolates.

Rice Condiment Daikon Radish Leaves (Turnip Greens) for Fridge Stocking step by step

  1. Finely chop the daikon leaves and put them in a frying pan. There should be enough to almost be spilling out of the pan..
  2. Cover with a lid, heat on high heat, then allow to cook for a few minutes. Once the leaves become tender, remove the lid and sauté to evaporate the excess water..
  3. In Step 2, the water that comes out from cooking with the lid on should prevent sticking to the pan (with a Teflon pan)..
  4. If you are not using a Teflon pan, or if you are concerned about sticking to the pan, add a little bit of oil..
  5. When most of the water has cooked out, add the seasoning and dashi stock, then sauté again..
  6. Reduce to low heat when the seasonings start to stick to the pan, add the bonito flakes and briskly toss. Sprinkle in some sesame seeds, then serve..
  7. It's also good mixed into rice or made into onigiri rice balls..

In a medium saucepan, stir together water, vinegar, sugar, salt, garlic, turmeric, peppercorns, and bay leaves. Bring to a boil over medium-high heat, stirring to ensure that sugar fully dissolves. Remove from heat and add daikon. Uses for Radish and Daikon Greens Depending on the variety, radish greens can be peppery, like arugula, or milder, like spinach. They can be used similarly to those greens and in many of the same ways you'd use beet and turnip greens or carrot tops.

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