Furikake is toppings for cooked rice. If you don’t want to waste Daikon radish greens and turnip greens, please try this quick recipe. Sprinkle over freshly cooked rice. Also, you can sprinkle over grated Daikon radish. It can be a good friend of white wine. Ingredients Daikon radish greens (or turnip greens): 1 branch (approximately 120 g) Chirimenjako (boiled and dried sardines, if any): 25~50 g Sesame seeds: adjust to suit your taste Dried bonito flakes: adjust to suit your taste Sesame oil: 1 tbsp Salt: 1/2 tsp Cooking Sake: 2 tbsp Instruction Chop Daikon radish greens into small pieces. Heat sesame oil in a frying pan over high heat. […]
These quickly pickled vegetables are used salted Kombu kelp, called Shio Kombu, which is thinly sliced salty Kombu kelp. Just put vegetables in a plastic bag, rub it, and leave it in a fridge! This recipe is so easy!! Ingredients Cucumber: 1 Carrot: 1/2 White radish: 1/3 Ginger: 1.5 cloves Salt: 1.5 tsp Salted Kombu kelp (Shio Kombu): 40 g Instructions Cut a cucumber into thin round slices. Cut a carrot and a white radish into thin quarter slices. Cut ginger into very thin strips. Put all vegetables, salted Kombu kelp, and salt in a plastic bag and rub it. Let it rest in a fridge for at least 30 […]
Don’t waste white radish skin. Kimpira is a Japanese traditional dish stir-fried vegetable with soy taste. Ingredients White radish skin: 150 g Sesame oil: 1 tbsp Soy sauce: 2 tbsp Cooking sake: 1 tbsp Sugar: 1.5 tbsp Sesame seeds: 1 tbsp Instructions Cut white radish skins into 5 mm width, rinse them thoroughly and drain the excess water well. Heat sesame oil in a frying pan. Add white radish skins and stir-fry over medium heat. Add soy sauce, cooking sake and sugar and stir-fry until moisture disappears. Add sesame seeds and mix them. Keep them in a fridge.
Learn Japanese mum’s home cooking! When I was a little girl, I didn’t like buri daikon very much, because of fish smell. However, it brings back my memories of my childhood now. Ingredients (2 servings) Yellowtail fillets: 2 White radish: 15 cm All-purpose flour: 1 Tsp Soy sauce: 2 tbsp Mirin: 2 tbsp Sugar: 1 tbsp Grated ginger: 1/2 tbsp Dashi broth: 1 cup Instructions Peel a white radish thickly. Slice it into 2 cm thick. (Keep the white radish skin. You can use it for another dish, Daikon Kimpira!) Dissolve all-purpose flour in 3 tbsp of water and add them to water in a pot. Parboil the white radish […]