Daikon radish tsukudani
Japanese food
Vegetable side dishes
The shaft part of the radish leaves is packed with a core compared to the turnip, so it is characterized by the fact that it retains a crunchy texture even when cooked. If you have left over the radish leaves, it is recommended to use it in dishes such as tsukudani that can make use of the texture.
Cooking time: 10 minutes
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How to make it
1
The radish leaves are made from the shaft. After chopping it in small portions, place it on a colander and pour boiling water over it to remove the green smell.
2
Put a frying pan with salad oil over high heat, add [1] and fry.
3
Add the seasonings from A and stir-fry. When it becomes soft and brown, remove from the heat.
4
Once the heat has subsided, reheat and stir-fry for 1-2 minutes. Add dark soy sauce, sesame oil, and shichimi chili peppers, and when the whole mixture is mixed, remove from the heat and serve in a bowl.
Ingredients for 3 people
-
- the leaf shaft
- 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 Chili pepper
- Appropriate amount
