Daikon radish greens (or turnip greens or komatsuna)
1 daikon radish
Seasoning (for the amount of greens from a small daikon radish):
Japanese dashi stock powder
1 to 2 teaspoons
optional, but it's nice to add a few drops as a finishing touch
Finely chop the daikon leaves and put them in a frying pan. There should be enough to almost be spilling out of the pan.
Cover with a lid, heat on high heat, then allow to cook for a few minutes. Once the leaves become tender, remove the lid and sauté to evaporate the excess water.
In Step 2, the water that comes out from cooking with the lid on should prevent sticking to the pan (with a Teflon pan).
If you are not using a Teflon pan, or if you are concerned about sticking to the pan, add a little bit of oil.
When most of the water has cooked out, add the seasoning and dashi stock, then sauté again.
Reduce to low heat when the seasonings start to stick to the pan, add the bonito flakes and briskly toss. Sprinkle in some sesame seeds, then serve.
It's also good mixed into rice or made into onigiri rice balls.
Story Behind this Recipe
Whenever I have a daikon with leaves on it, I make this dish.
Adjust the amount of seasoning according to the amount of daikon leaves. The key is to use the same proportion of ingredients for a nice balance. The dashi is to adjust the taste; if there's not enough salt, add dashi. This recipe is also great with turnip greens.