We harvested a Daikon radish today. Due to the change in temperature, the radish had flower buds, so we quickly harvested it even though we knew it was still small.
Despite the small size of the Daikon, the leaves grew very vigorously. I decided to make Furikake from the Daikon radish leaves.
What is Furikake?
Furikake is a powdered or flaked food that is mainly sprinkled over cooked rice. It’s very popular in Japan and there are lots of products with different flavours.
People often use Furikake when they make rice balls too. It’s sometimes put on salad or pasta. Most of often it is a dried food, so it’s easy to store.
Ingredients for Daikon radish leaf Furikake
Daikon radish leaves
dried shrimp
soy sauce: 1 Tbsp
sesame oil: 1 and 1/2 Tbsp
sugar: 1 Tbsp
white sesame seeds (roasted)
dried or fresh red chillies
How to make Daikon radish leaf Furikake
Clean Daikon radish leaves and chop them into small pieces.
Put sesame oil and radish leaves in a cold frying pan and fry over a low heat.
When the radish leaves shrink, add soy sauce, sugar and dried shrimp.
When the leaves have boiled down, add the chillies and roasted sesame seeds. Turn off the heat.
After it cools down, store it in a container in the refrigerator.
Please note that…
Daikon radish leaves are easy to get burnt, so I recommend putting them in a cold frying pan with sesame oil to heat up slowly.
Homemade Furikake only lasts 1 or 2 weeks in the fridge, though you can keep most of the Furikake products for months outside of the fridge.
