Small Bowl Daikon Leaf Furikake
(click to enlarge)

Daikon Leaf Furikake


Japan   -   Daikon Furikake
Makes:
Effort:
Sched:
DoAhead:  
***
hrs
Yes		 A popular topping for rice. Easily made and a great use of the leaves from the Daikons you bought.

14
1
-----
1
1/2
1
1/8
-----
2
oz
T
---
T
t
T
t
---
t
Daikon Leaves (1)  
Sesame Oil, dark  
-- Dressing
Mirin (2)
Sugar
Soy Sauce
Salt
-- Finish
Sesame toasted (3)
Make   -   (40 min - 10 min work)
  1. Chop DAIKON LEAVES quite small, stems and all.
  2. In a sauce pan, heat Sesame Oil and fry Daikon Leaves until limp and coated with oil. Do not overheat this oil.
  3. Stir in Mirin, Sugar, and Soy Sauce. Simmer over low heat.
  4. When the liquid is almost gone, stir in Sesame Seeds. Continue to simmer until there is no free liquid.
  5. Cool and package in a jar. It should keep refrigerated about 5 days.
NOTES:

  1. Daikon Leaves:

      Include the stems.

  2. Mirin:

      Traditional Japanese Mirin (Hon Mirin) is scarce and hard to find in North America. It is very easy to fake it up with our Mirin - Non-Traditional recipe.

  3. Sesame Seeds:

      If you don't have toasted sesame seeds on hand, it takes only a few minutes to dry pan roast white sesame seeds to a light golden color. See our recipe Toasted Sesame Seeds
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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