Even though I grow my plants only in balcony boxes, I have several herbs (chives, mint, dill, basil, marjoram… and even mitsuba!) and such weird things as… daikon. A kind friend send me once several packages of grains from Japan and among those was daikon the big white radish). I suppose I should say rather daikon leaves, since only leaves were featured on the package and I suppose this variety is not supposed to have huge radishes, just like the parsley I have on my balcony, which contrary to my other parsley variety, doesn’t grow big roots.
Anyway, my daikon leaves grew extremely quickly and even though their taste was pleasant, I didn’t know what to do with them. Imagine my joy when Robert-Gilles, from Shizuoka Gourmet blog kindly offered to help me and posted a Daikon Leaves Furikake recipe. Thank you, Robert-Gilles, for this thoughtful gesture and for the excellent recipe! This furikake was so good I made it already several times.
Furikake (振り掛け) means “a condiment sprinkled over a dish” and is something between a condiment and a topping put over the rice (I must say I had problems with classifying it in my Western categories…). It was the first furikake I have ever made, but thought it was an excellent idea and will certainly look for some more furikake recipes in the future.
I have slightly modified the recipe and used some leftover rice combined with green peas instead of white rice. Dried shrimp or fish is not obligatory and since I didn’t have either, I skipped it.
It’s a great way to use leftover rice and to avoid throwing away the daikon leaves if your radish has them.
Preparation: 10 minutes
Ingredients (serves one):
a big handful of finely chopped daikon leaves with stems (they will shrink)
1 1/2 tablespoons sesame oil
2 tablespoons cooking sake
1 tablespoon mirin
1 1/2 tablespoons soy sauce (or more if, like me you have a low-sodium soy sauce!)
3 tablespoons katsuobushi (shaved bonito)
2 tablespoons roasted white sesame seeds
(dried small shrimps or dried small fish)
Heat the sesame oil in a pan.
Fry the chopped leaves over high heat until they become soft.
Add sake, mirin and soy sauce, stirring before adding each of them.
Fry the fish or shrimp in a separate pan.
Add the fish/shrimp, the sesame seeds and katsuobushi to the leaves mixture and fry, stirring, for 30 seconds.
Put over a bowl of rice and serve.
(It can be kept in the fridge and served cold too).