This dish features daikon radish but not the flesh (root) that is usually the main part. It's made of the leaves & stems of daikon cooked in the typical Japanese flavor profile, sweet & savory! This recipe is one of the most popular ones on our blog!
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Sides
Cuisine: Japanese, Vegan
Servings: 4
Author: Plant-Based Matters
Ingredients
8ozleaves and stemsfrom 3-4 daikon radish (about 4 1/2 cups after chopped) *
Cut the daikon radish leaves and stems (all green parts) off. Soak them in water (it’s easier to do in the sink with water) and leave for a couple of minutes so the sand settles at the bottom of water. Rinse them very well with running water and set aside. Discard the dirty water and repeat the process as many times as necessary until clean. Use a salad spinner to spin dry or pat dry with a towel to remove excess water. Chop them finely and set aside.
Heat up a frying pan at medium high heat. Pour neutral oil and add the daikon radish leaves & stems. Keep stirring and cook for about 3 minutes until volume down.
Add water, mirin, soy sauce, and sugar. Mix well and reduce the heat to medium. Continue to cook for 10-15 minutes until the liquid is absorbed and the stems are tender. Check the seasoning. At this point, you may add 1/8-1/4 tsp salt if needed.
Swirl in toasted sesame oil. Give a quick stir.
Serve with a sprinkle of toasted sesame seeds on top (optional.)
Notes
Be sure to clean the daikon radish leaves & stems very well as sand is typically trapped within.