Turnip Leaf Furikake. Great recipe for Turnip Leaf Furikake. This recipe originated from a recipe by user "marimari kitchen". Adjust the amount of mayonnaise and oyster sauce according to how much turnip leaves you have!

According to some people, cooking is indeed things which is quite simple. Besides they are indeed happy cooking and have will cooking that is quite, they are also smart in integrating each dish so that it becomes dish delicious. But there are those who cannot be able to cook, so they must search and see recipes that are cushy to follow.

Turnip Leaf Furikake If you add too much oyster sauce, the flavor becomes rather concentrated, so you'll end up eating more rice! :) Recipe by Haranoueno. Daikon Leaves on Rice (Furikake) Ingredients: Daikon leaves or turnip leaves: the equivalent of the leaves of one root (you might have to increase that particular ingredient. It is widely available at stores, but you can make your own.

You can cook Turnip Leaf Furikake use 6 ingredients and 6 the steps. Here guides how you cook it.

The main ingredient Turnip Leaf Furikake as follows:

You need 1 bunch of Turnip leaves.
Provide 2 tbsp of Mayonnaise.
Provide 1 tbsp of ◆Salmon flakes (store-bought).
Prepare 1/2 tbsp of to 2 tbsp ◆Oyster sauce.
You need 1 of pack ◆Bonito flakes.
You need 1 tsp of Sesame oil.

One way is to shade-dry the purple perilla leaves that come with umeboshi pickled plums. My grandma's umeboshi had lots of purple perilla leaves in it, but this is not very common with store-bought umeboshi. I'm going to make some daikon leaves furikake (sprinkles for rice) with some more of the leaves, and some daikon pickles with more of the daikon. I also heard from my neighbor that you can make a kinpira with very thinly sliced daikon (a spicy-sweet side dish with sesame oil, mirin, soy sauce, and sliced hot red peppers).

Steps Turnip Leaf Furikake

Wash the turnip leaves well in a big bowl of water. You'll be surprised at how many aphids and insect droppings are in the leaves!.
Cut the stems into small pieces, and mince the leaves..
In a heated frying pan, melt the mayonnaise, add the turnip leaves and stems and stir-fry. Continue until the moisture boils off..
Add the ingredients marked ◆ and continue stir-frying, making sure not to burn it! Once the liquid is gone, turn off the heat and mix in the sesame oil..
Eat it over a bowl of piping-hot rice. It's good mixed into onigiri, too..
And here's the great recipe that inspired this..

The video shows how to cook seasoned Daikon (Japanese Radish) leaves with minimum effort. Daikon (大根, literally "big root") or Daikon Radish is a widely used root vegetable in Japanese cooking. A type of winter vegetable, daikon is characterized by its long white root and green leaves on top, resembling a pale chunky carrot. Located in the downtown district of Kyoto, Nishiki Market is a destination that you cannot miss paying a visit to if you travel to Kyoto. Being the largest traditional food market of the district, Nishiki Market is always filled with locals, visitors and everyone in between.