Daikon Leaves Furikake
Wondering what to do with the leaves and stems of a daikon radish? I‘ll show you how to make Daikon Leaves Furikake. This Japanese rice seasoning is the most delicious way to enjoy these greens. Simply sprinkle it on top of steamed rice and enjoy!
Calories: 267kcal
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
Calories: 267 kcal · Carbohydrates: 20 g · Protein: 7 g · Fat: 16 g · Saturated Fat: 2 g · Sodium: 1066 mg · Potassium: 899 mg · Fiber: 9 g · Sugar: 9 g · Vitamin A: 1 IU · Vitamin C: 117 mg · Calcium: 611 mg · Iron: 7 mg