Rice Condiment Daikon Radish Leaves (Turnip Greens) for Fridge Stocking. Radish greens don't keep for long. To extend their life, remove them from the root (radish) after bringing them home. Radish greens also make a quick and easy side dish when sautéed with garlic and oil.

Share all people, cooking is indeed work which is quite soft. Besides they are indeed like cooking and have talents cooking that is very good, they are also good in integrating each dish so that it becomes food yummy. But there are those who cannot be able to cook, so they must search and see recipes that are simple to follow.

Rice Condiment Daikon Radish Leaves (Turnip Greens) for Fridge Stocking If you remove the leaves from the plant, the roots will die so you have to harvest them at the same time. The combination of rice, daikon (white radish) and aburaage (fried thin tofu) in daikon gohan is just perfect. Cooking daikon takikomi gohan is not difficult.

You can make Rice Condiment Daikon Radish Leaves (Turnip Greens) for Fridge Stocking use 10 ingredients and 7 the steps. Here guides how you mix it.

The main ingredient Rice Condiment Daikon Radish Leaves (Turnip Greens) for Fridge Stocking as follows:

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

Simply place daikon and aburaage on the rice with seasoned dashi stock and cook just like normal rice. Don't throw away the daikon leaves! They transform into an easy to make, super tasty ohitashi dish often served at izakaya restaurants! If you can get your hands on it, buy daikon radish with the leaves intact.

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

Finely chop the daikon leaves and put them in a frying pan. There should be enough to almost be spilling out of the pan..
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..
In Step 2, the water that comes out from cooking with the lid on should prevent sticking to the pan (with a Teflon pan)..
If you are not using a Teflon pan, or if you are concerned about sticking to the pan, add a little bit of oil..
When most of the water has cooked out, add the seasoning and dashi stock, then sauté again..
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..
It's also good mixed into rice or made into onigiri rice balls..

Boil them lightly and marinate in the dashi/shoyu sauce (preferably overnight) for a. Many varieties of daikon radish exist, each exhibiting some variation in taste, root size, color and shape. Prepare daikon greens in a variety of dishes and incorporate them into your diet as often as desired. Chop and lightly steam larger greens to add to cooked vegetables or rice or pasta dishes. Daikon is native to southeast and east Asia.