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Refreshing Daikon Radish Leaves (or Turnip Greens) and Jako Fish

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.

Ingredients

Daikon leaves (or turnip leaves)
150 g
Shiro-dashi
a scant teaspoon
Chirimen jako (semi-dried baby sardines)
10 g

Steps

1. Rinse the daikon greens. Drain. No need to drain thoroughly, since the water will cook out when roasting.
2. 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.
3. I heat the chopped greens in a Teflon-coated or non-stick frying pan on high medium or medium high, and roast.
4. If using a frying pan without non-stick coating, add a little vegetable oil. Sesame oil will give a nice aroma.
5. When most of the water has cooked out, reduce to slightly low heat (medium), add the shiro-dashi, mix, then add the jako.
6. If the seasoning is too mild, add more shiro-dashi or soy sauce. Stir once more, turn off the heat, then it's ready.
7. Of course, it's very delicious served on white rice.
8. For a similar recipe, see Recipe ID: 128503 ("To Go With Rice Daikon Radish Leaves (or turnip greens) Stock Item")
9. "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.