Some of you asked me what to do with daikon leaves. I am glad you asked! Today I’m going to show you my favorite way to enjoy daikon leaves –Daikon Leaves Furikake (大根の葉ふりかけ).
You can use the greens for a quick stir fry or toss them into soups, but making furikake (rice seasoning) is another ingenious way to utilize the amazing vegetable. It is also quick and easy to make, and a great side dish as a part of your meal prep menus. I think you’re going to love it.
What Are Daikon and Daikon Leaves?
If you’ve never used daikon before, read this post to learn all about daikon.
The daikon leaves or daikon greens are tender and have a mild flavor. They have vital nutrients including vitamin C, vitamin A, and minerals such as iron, magnesium, and manganese. They are also known for their cancer-fighting compounds, called glucosinolates.
Do you know they have 5 times more vitamin C, 1.5 times more iron, 5 times more calcium than spinach? For that reason alone, the Japanese have high regards for daikon as our everyday vegetable to enjoy.
How to Store Daikon Leaves
If you can, purchase the whole daikon that comes with the leaves. When you get home, first cut the greens from the roots as they draw moisture out of the roots. Separate the roots and the leaves and wash them with running water.
In the refrigerator: Either dry the daikon leaves in a salad spinner or dry well with a clean kitchen towel. Place them in a plastic bag and store up to a week under optimum conditions.
In the freezer: Quickly blanch, let cool, wrap with plastic wrap, and freeze up to a month.
Ingredients for Daikon Leaves Furikake
- daikon leaves and stems
- toasted sesame oil – for stir-frying
- mirin
- sugar
- soy sauce
- Diamond Crystal kosher salt
- toasted white sesame seeds – for serving; you can also sprinkle katsuobushi (dried bonito flakes)
Substitutions for Daikon Leaves/Greens
If you can’t get daikon with leaves or can’t find daikon locally, then try this recipe with these substitutes:
- turnip leaves
- kale
How To Make Daikon Leaves Furikake
- Cut the daikon leaves and stems into small pieces.
- Sauté the chopped leaves with toatsed sesame oil in a large frying pan on medium heat. Add the mirin, sugar, soy sauce, and (if needed) a pinch of salt.
- Simmer on low heat. When the liquid is almost gone, add the toasted white sesame seeds.
- It’s done when you can see the bottom of the saucepan. Transfer the furikake to a glass container. Cool completely before storing.
This furikake lasts in the fridge for up to 4-5 days.
A Perfect Make-Ahead Side Dish
A typical Japanese-style meal, following Ichiju Sansai (一汁三菜; 1 soup 3 dishes), is all about serving small side dishes to accompany steamed rice (rice is “main dish” 主食 in Japan) and miso soup. These side dishes can be prepared ahead of time, which is the fundamental concept for Japanese-style meal prep.
Daikon leaves furikake is one of the popular meal prep menus in Japan. Not only it is delicious, but it is economical (comes “free” along with daikon!), nutritious, and versatile! In my opinion, it only takes a simple dish like this furikake to really punch up a meal.
How to Serve Daikon Leaves Furikake
We love having Daikon Leaves Furikake around to add more flavors to rice. Here are several ways to use this rice seasoning:
- Serve on top of plain steamed rice or Okayu (porridge)
- Toppings for Ochazuke
- Fillings for Onigiri (rice balls)
- Cook the rice together, like Takikomi Gohan (Mixed Rice)
Other Ways to Enjoy Daikon Leaves/Greens
- Add in Miso Soup
- Toss with Sesame Sauce (Gomaae)
- Make Pickles
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Daikon Leaves Furikake
Ingredients
- 1 bunch daikon leaves and stems (cut from 1 daikon root)
- 1 Tbsp toasted sesame oil (for stir-frying)
- 2 tsp toasted white sesame seeds (for serving; you can also sprinkle katsuobushi (dried bonito flakes), if non-vegan)
For the Seasonings
- 1 Tbsp mirin
- 1 tsp sugar
- 1 Tbsp soy sauce
- ⅛ tsp Diamond Crystal kosher salt
Instructions
- Gather all the ingredients.
- Cut off the leaves and stems from 1 daikon root. Wash well under cold running water. Then, cut 1 bunch daikon leaves and stems into small pieces.
- In a medium saucepan or a large frying pan, heat 1 Tbsp toasted sesame oil on medium heat. Once the oil is hot, add the chopped daikon leaves.
- Sauté until the leaves are wilted and coated with oil. Then, add 1 Tbsp mirin and 1 tsp sugar.
- Add 1 Tbsp soy sauce. Taste and add ⅛ tsp Diamond Crystal kosher salt if needed.
- Simmer on low heat. When the sauce is almost gone, add 2 tsp toasted white sesame seeds.
- When you can see the bottom of the saucepan, it’s done. Turn off the heat and transfer the furikake into a glass container. Let cool completely before storing.
To Store
- You can keep in the refrigerator for up to 4–5 days.
Nutrition
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