• Daikon radish leaves (or turnip greens / komatsuna)from 1 daikon
• Katsuobushi (bonito flakes)a handful
• Sesame seeds1–2 tsp
• Sesame oiloptional
• ★Sugar1 tsp
• ★Mirin1 tsp
• ★Soy sauce1 tsp
• ★Sake (if available)1 tsp
• ★Japanese dashi stock powdera pinch

1. 1

   Soak the daikon leaves in water to remove any bitterness.

2. 2

   Finely chop the soaked daikon leaves and place them in a frying pan.

3. 3

   Cover the pan with a lid and cook over high heat. Once the leaves have wilted, remove the lid and cook off the excess moisture.

4. 4

   When most of the moisture has evaporated, add the ★ seasonings and mix well.

5. 5

   Once the seasonings start to stick slightly to the pan, reduce the heat, add a handful of katsuobushi, and mix roughly.

6. 6

   Finally, sprinkle 1–2 tsp of sesame seeds, add sesame oil to taste if desired, and it's done!

Adjust the seasoning according to the amount of daikon leaves you have. Using equal amounts of each seasoning helps keep the flavors balanced. The dashi stock powder is useful for fine-tuning the overall taste.

• Calories30 kcal
• Protein1.8 g
• Fat1.2 g
• Carbs3 g
• Sodium0.4 g