![\"\"](\"http:\/\/www.withaglass.com\/wp-content\/uploads\/2011\/06\/daikonfpp.png\" "\\"daikonfpp\\"")
<\/p>\n<\/p>\n
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.<\/p>\n
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<\/a> blog kindly offered to help me and posted a Daikon Leaves Furikake recipe<\/a>. Thank you, Robert-Gilles, for this thoughtful gesture and for the excellent recipe! This furikake was so good I made it already several times.<\/p>\n Furikake (\u632f\u308a\u639b\u3051) 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.<\/p>\n 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.<\/p>\n It’s a great way to use leftover rice and to avoid throwing away the daikon leaves if your radish has them.<\/p>\n Preparation: 10 minutes<\/em><\/p>\n Ingredients (serves one):<\/em><\/p>\n a big handful of finely chopped daikon leaves with stems (they will shrink)<\/em><\/p>\n 1 1\/2 tablespoons sesame oil<\/em><\/p>\n 2 tablespoons cooking sake<\/em><\/p>\n 1 tablespoon mirin<\/em><\/p>\n 1 1\/2 tablespoons soy sauce (or more if, like me you have a low-sodium soy sauce!)<\/em><\/p>\n 3 tablespoons katsuobushi (shaved bonito)<\/em><\/p>\n 2 tablespoons roasted white sesame seeds<\/em><\/p>\n (dried small shrimps or dried small fish)<\/em><\/p>\n Heat the sesame oil in a pan.<\/p>\n Fry the chopped leaves over high heat until they become soft.<\/p>\n Add sake, mirin and soy sauce, stirring before adding each of them.<\/p>\n Fry the fish or shrimp in a separate pan.<\/p>\n Add the fish\/shrimp, the sesame seeds and katsuobushi to the leaves mixture and fry, stirring, for 30 seconds.<\/p>\n Put over a bowl of rice and serve.<\/p>\n (It can be kept in the fridge and served cold too).<\/p>\n","protected":false},"excerpt":{"rendered":" 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…<\/p>\n","protected":false},"author":1,"featured_media":5643,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[9,82,125,13,133,22,18],"tags":[96,114],"_links":{"self":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/5642"}],"collection":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5642"}],"version-history":[{"count":20,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/5642\/revisions"}],"predecessor-version":[{"id":21175,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/5642\/revisions\/21175"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/5643"}],"wp:attachment":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5642"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5642"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5642"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}