Refreshing Daikon Radish Leaves (or Turnip Greens) and Jako Fish. Daikon leaves grow in rosettes on top of the roots. If you remove the leaves from the plant, the roots will die so you have to harvest them at the same time. Many grocers don't realize Daikon greens are edible and remove them before displaying the roots.
For today's recipe, I prepared very refreshing Daikon Salad because it's been a while since I've shared a Japanese-style salad.
Daikon Salad is a popular Japanese salad menu at traditional Japanese restaurants and Izakaya, and Daikon is mild flavored, very large, white Japanese radish.
Daikon greens can be a little hard to come by.
You can cook Refreshing Daikon Radish Leaves (or Turnip Greens) and Jako Fish using 3 ingredients and 9 steps. Here is how you cook it.
Ingredients of Refreshing Daikon Radish Leaves (or Turnip Greens) and Jako Fish
- Prepare 150 grams of Daikon leaves (or turnip leaves).
- You need 1 tsp of Shiro-dashi.
- It's 10 grams of Chirimen jako (semi-dried baby sardines).
They are rarely sold in bunches like other greens. The most simple and common way is to find them still Green leaves that are starting to yellow or look wilted are too old and won't have as much nutritional value or flavor as fresher ones. Daikon radish is a type of radish. Sometimes it is referred to as "Chinese turnip." These long, thick white radishes are spicy, a tad bitter, and also Still have a green and fresh looking stem with leaves (avoid yellowing leaves).
Refreshing Daikon Radish Leaves (or Turnip Greens) and Jako Fish step by step
- Rinse the daikon greens. Drain. No need to drain thoroughly, since the water will cook out when roasting..
- Finely chop the daikon greens (my mother-in-law parboils them before chopping). If you're not in a hurry, parboiling first will ensure a good result..
- I heat the chopped greens in a Teflon-coated or non-stick frying pan on high medium or medium high, and roast..
- If using a frying pan without non-stick coating, add a little vegetable oil. Sesame oil will give a nice aroma..
- When most of the water has cooked out, reduce to slightly low heat (medium), add the shiro-dashi, mix, then add the jako..
- If the seasoning is too mild, add more shiro-dashi or soy sauce. Stir once more, turn off the heat, then it's ready..
- Of course, it's very delicious served on white rice..
- For a similar recipe, see("To Go With Rice Daikon Radish Leaves (or turnip greens) Stock Item").
- "I Love it Bitter Gourd and Tuna Salad"is also my mother-in-law's recipe. https://cookpad.com/us/recipes/171422-bitter-melon-and-tuna-salad.
Preferably have the root portion still intact. Note that you may come across. These body weight exercises can help you stay fit without going to the gym. Pink radish can be an option, but when there's no diakon the odds are the other Asian radishes aren't available either. To shred for sashimi, carrots or even Daikon is a long, white (to light green) radish used in Japanese and other Asian cooking.
