Radish stem tsukudani
The stem of daikon radish leaves has a denser core than turnips, so it tends to retain its crunchy texture even after cooking. If you have any leftover daikon radish stems, we recommend using them in dishes such as tsukudani, which will make the most of their texture
How to make it
1
Use the stem of the radish leaves. After chopping them finely, place them on a colander and pour boiling water over them to remove the green smell
2
Heat a frying pan with salad oil over high heat, add [1] and stir-fry
3
Add seasoning A and stir fry. When the vegetables have softened and started to turn brown, remove from heat
4
Once cooled, return to the heat and stir fry for 1-2 minutes. Add the dark soy sauce, sesame oil, and shichimi pepper, and once everything is mixed, remove from the heat and serve in a serving dish
Ingredients for 3 people
-
- the radish
- 120g
-
- Salad oil
- 1 tablespoon
-
[A]
- sugar
- 1.5 tbsp
-
- Dark soy sauce
- 1/2 tbsp
-
- Alcohol
- 2 tbsp
-
- Dark soy sauce
- 1.5 tbsp
-
- Sesame oil
- 1 tablespoon
-
- Shichimi pepper
- Appropriate amount
[PR]
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