Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, rice condiment daikon radish leaves (turnip greens) for fridge stocking. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
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.
Rice Condiment Daikon Radish Leaves (Turnip Greens) for Fridge Stocking is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Rice Condiment Daikon Radish Leaves (Turnip Greens) for Fridge Stocking is something which I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook rice condiment daikon radish leaves (turnip greens) for fridge stocking using 10 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Rice Condiment Daikon Radish Leaves (Turnip Greens) for Fridge Stocking:
- Take daikon radish Daikon radish greens (or turnip greens or komatsuna)
- Get Seasoning (for the amount of greens from a small daikon radish):
- Get Sugar
- Take Mirin
- Get Soy sauce
- Prepare Sake (optional)
- Take Japanese dashi stock powder
- Make ready Bonito flakes
- Prepare to 2 teaspoons Sesame seeds
- Take 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. Homemade preserved daikon radish is a tasty accompaniment to congee and noodle soups. While many use the store-bought version, it's Still have a green and fresh looking stem with leaves (avoid yellowing leaves). Preferably have the root portion still intact.
Steps to make 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.
Note that you may come across green. A wide variety of radish daikon options are. Daikon radishes originate in East Asia, where the Chinese and Japanese cultures use the roots and the Chop and lightly steam larger greens to add to cooked vegetables or rice or pasta dishes. Low in calories, daikon radish greens contain high quantities of several vitamins and nutrients including. When you buy Daikon with leaf, there are several ways to eat them.
So that is going to wrap this up with this exceptional food rice condiment daikon radish leaves (turnip greens) for fridge stocking recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
