Rice Condiment Daikon Radish Leaves (Turnip Greens) for Fridge Stocking

Rice Condiment Daikon Radish Leaves (Turnip Greens) for Fridge Stocking

Daikon radish greens have 5 times as much calcium as spinach, and 1.5 times as much as komatsuna.
Here is a variation: Recipe ID: 2369414.


Daikon radish greens (or turnip greens or komatsuna)
1 daikon radish
Seasoning (for the amount of greens from a small daikon radish):
1 teaspoon
1 teaspoon
Soy sauce
1 teaspoon
Sake (optional)
1 teaspoon
Japanese dashi stock powder
a pinch
Bonito flakes
a pinch
Sesame seeds
1 to 2 teaspoons
Sesame oil
optional, but it's nice to add a few drops as a finishing touch


1. Finely chop the daikon leaves and put them in a frying pan. There should be enough to almost be spilling out of the pan.
2. 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.
3. In Step 2, the water that comes out from cooking with the lid on should prevent sticking to the pan (with a Teflon pan).
4. If you are not using a Teflon pan, or if you are concerned about sticking to the pan, add a little bit of oil.
5. When most of the water has cooked out, add the seasoning and dashi stock, then sauté again.
6. 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.
7. 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.