Daikon Leaves Furikake 大根の葉ふりかけ - Cook With Naseem

If you buy daikon radish, you may be wondering what to do with the leaves on top. Please don’t throw them away. I’ll show you how to make daikon leaves furikake! This Japanese rice seasoning is the most delicious way to enjoy daikon leaves. Simply sprinkle it on top of steamed rice and enjoy!

Some of you asked me what to do with daikon leaves. I am glad you asked! Today I’m going to show you my favorite way to enjoy daikon leaves –Daikon Leaves Furikake (大根の葉ふりかけ).

The furikake (Japanese rice seasoning) is so good that it will blow your mind! Sure, you can use the greens for a quick stir fry or toss them into soups, but this is another ingenious way to utilize the amazing vegetable. It is also quick and easy to make, and a great side dish as a part of your meal prep menus. I think you’re going to love it.

What’s Daikon?

If you’ve never used daikon before, read this post to learn all about daikon.

All About Daikon Leaves

The daikon leaves or daikon greens are tender and have a mild flavor. They have vital nutrients including vitamin C, vitamin A, and minerals such as iron, magnesium, and manganese. They are also known for their cancer-fighting compounds, called glucosinolates.

Do you know they have 5 times more vitamin C, 1.5 times more iron, 5 times more calcium than spinach? For that reason alone, the Japanese have high regards for daikon as our everyday vegetable to enjoy.

How to Store Daikon Leaves

If you can, purchase the whole daikon that comes with the leaves. When you get home, first cut the greens from the roots as they draw moisture out of the roots. Separate the roots and the leaves and wash them with running water.

In the refrigerator: Either dry the daikon leaves in a salad spinner or dry well with a clean kitchen towel. Place them in a plastic bag and store up to a week under optimum conditions.

In the freezer: Quickly blanch, let cool, wrap with plastic wrap, and freeze up to a month.

Daikon Leaves Furikake – A Perfect Meal Prep Dish

A typical Japanese-style meal, following Ichiju Sansai (一汁三菜; 1 soup 3 dishes), is all about serving small side dishes to accompany steamed rice (rice is “main dish” 主食 in Japan) and miso soup. These side dishes can be prepared ahead of time, which is the fundamental concept for Japanese-style meal prep.

Daikon leaves furikake is one of the popular meal prep menus in Japan. Not only it is delicious, but it is economical (comes “free” along with daikon!), nutritious, and versatile! In my opinion, it only takes a simple dish like this furikake to really punch up a meal.

How to Serve Daikon Leaves Furikake in Your Meal

We love having Daikon Leaves Furikake around to add more flavors to rice. Here are several ways to use this rice seasoning:

• Serve on top of plain steamed rice or Okayu (porridge)
• Toppings for Ochazuke
• Fillings for Onigiri (rice balls)
• Cook the rice together, like Takikomi Gohan (Mixed Rice)

Substitute for Daikon Leaves/Greens

If you want to make this dish but you can’t get daikon with leaves or can’t find daikon locally, then try with turnip leaves or kale.

Other Ways to Enjoy Daikon Leaves/Greens

• Add in Miso Soup
• Toss with Sesame Sauce (Gomaae)
• Make Pickles

Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.

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Daikon Leaves Furikake

Wondering what to do with daikon leaves? I’ll show you how to make daikon leaves furikake! This Japanese rice seasoning is the most delicious way to enjoy daikon leaves. Simply sprinkle it on top of steamed rice and enjoy!

• daikon leaves/greens from 1 daikon
• 1 Tbsp sesame oil
• 2 tsp white sesame seeds (roasted/toasted)

Seasonings

• 1 Tbsp mirin
• 1 tsp sugar
• 1 Tbsp soy sauce
• 1/8 tsp salt (kosher or sea salt; use half if using table salt)

1. Gather all the ingredients.

   

2. Cut off the leaves from daikon root. Wash well under cold running water. Then cut them into small pieces.
   
3. In a medium saucepan or a large frying pan, heat 1 Tbsp sesame oil on medium heat. Once the oil is hot, add the chopped daikon leaves.
   
4. Saute until the leaves are wilted and coated with oil. Then add 1 Tbsp mirin and 1 tsp sugar.
   
5. And add 1 Tbsp soy sauce. Taste and add a pinch of salt if needed.
   
6. Simmer on low heat. When the sauce is almost gone, add the sesame seeds.
   
7. When you can see the bottom of the saucepan, it’s done. Turn off the heat and transfer the furikake into a glass container. Let cool completely before storing.
   

To Store

1. You can keep in the refrigerator for up to 4-5 days.

Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.

 

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.d link to this post as the original source. Thank you.

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