Refreshing Daikon Radish Leaves (or Turnip Greens) and Jako Fish
Daikon greens have about 5 times as much calcium as spinach, and about 1.5 times as much calcium as komatsuna (Japanese mustard greens). The only seasoning ingredient is shiro-dashi. This is my mother-in-law's recipe.
Rinse the daikon greens. Drain. No need to drain thoroughly, since the water will cook out when roasting.
Finely chop the daikon greens (my mother-in-law parboils them before chopping). If you're not in a hurry, parboiling first will ensure a good result.
I heat the chopped greens in a Teflon-coated or non-stick frying pan on high medium or medium high, and roast.
If using a frying pan without non-stick coating, add a little vegetable oil. Sesame oil will give a nice aroma.
When most of the water has cooked out, reduce to slightly low heat (medium), add the shiro-dashi, mix, then add the jako.
If the seasoning is too mild, add more shiro-dashi or soy sauce. Stir once more, turn off the heat, then it's ready.
Of course, it's very delicious served on white rice.
For a similar recipe, see Recipe ID: 128503 ("To Go With Rice Daikon Radish Leaves (or turnip greens) Stock Item")
"I Love it Bitter Gourd and Tuna Salad" (Recipe ID: 1879471) is also my mother-in-law's recipe.
Story Behind this Recipe
I used to make "To Go With Rice Daikon Radish Leaves (or turnip greens) Stock Item" (Recipe ID: 1284503) whenever I had daikon radish leaves, but when I visited my mother-in-law the other day, she made this. It sure hit the spot, so I asked her for the recipe, and am posting it here for my reference.
Be sure to use your favorite shiro-dashi!! Even though this dish is light, it's aromatic and goes very well with rice. The flavor is indescribable. Adjust the seasoning after adding the jako. Depending on the saltiness of the shiro-dashi and jako, you may need to adjust the amount of shiro-dashi.