Here is another low-waste recipe using one of our favorite vegetables, daikon radish! Quick Sautéed Daikon Leaves & Peels is healthy, flavorful, but super quick to make. It's vegan and gluten free and the best of all, you will not waste any parts of the daikon radish!
Cuisine: Japanese, Japanese Inspired, Vegan, Gluten-Free
Servings: 2people
Author: Plant-Based Matters
Ingredients
2-3daikon radisheswhich should give 3.5 to 4 oz each of “leaves and stems”, and “peels”
1tbspsunflower oil
1/2tbspmirin
1/4tspsalt(more to taste)
1/2tsptoasted sesame oil
Instructions
Cut the daikon radish leaves and stems off. Soak them in water (it’s easier to do in the sink with water) and leave for a couple of minutes so remove sand settles to the bottom. Rinse them very well with running water and set aside. Discard the water and repeat the process as many times as necessary. Use a salad spinner to spin dry or pat dry with a towel to remove excess water. Cut them into 1 1/2-inch length. Separate thick parts and thin parts. Set aside.
Rinse the daikon (flesh) with water to clean. Remove any small hair attached to the skin. Then peel the skin off lengthwise with a vegetable peeler. If it’s wide, run the knife through the center to make it thin. Then cut them into 1 1/2-inch length. Set aside.
Heat up a frying pan at medium high heat. Pour sunflower oil, then add thick parts of daikon leaves and stems. Cook for 1-2 minutes then add the thin parts and the peels. Season with mirin and salt. If it’s too hot, reduce the heat to medium low. Cook for another 2-3 minutes until the stems are tender but not too soft.
Add toasted sesame oil. Give a quick stir.
Serve immediately.
Notes
It’s better served with Japanese rice (starchy short grain rice.)