Daikon leaf furikake

INGREDIENTS

Stems and leaves from a daikon radish, washed and coarsely chopped.

2 tbsp sesame oil

1 tbsp mirin

1/2 TSP sugar

1 tbsp soy sauce

Pinch of salt to taste

2 tbsp toasted sesame seeds

METHOD

In a frying pan, fry the daikon leaves and stems in the oil. When softened and glistening from the oil, add the mirin and sugar and stir to combine. Then add the soy sauce. Cook until the liquid is almost gone, add salt and sesame seeds. 

Remove to a sealable dish to cool before refrigerating. Will keep 4 to 5 days chilled.

Use as furikake, in miso soup or in onigiri.