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. […]
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.