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.
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 cook Rice Condiment Daikon Radish Leaves (Turnip Greens) for Fridge Stocking using 10 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Rice Condiment Daikon Radish Leaves (Turnip Greens) for Fridge Stocking
- Prepare of daikon radish Daikon radish greens (or turnip greens or komatsuna).
- It's of Seasoning (for the amount of greens from a small daikon radish):.
- Prepare of Sugar.
- Prepare of Mirin.
- You need of Soy sauce.
- You need of Sake (optional).
- It's of Japanese dashi stock powder.
- Prepare of Bonito flakes.
- Prepare of to 2 teaspoons Sesame seeds.
- It's 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.
Rice Condiment Daikon Radish Leaves (Turnip Greens) for Fridge Stocking instructions
- 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 radish can be served raw or cooked.
