These greens are the tops of the 100 yen daikon I bought today. Daikon from the supermarket usually don't have the tops attached, which is a shame because they are very tasty. Luckily the daikon sold at farmers' roadside stalls come with the tops, so tonight we'll eat braised daikon greens.
Unfortunately almost half of the greens couldn't be used due to frost damage, but I still had a good amount. I sauted them in sesame oil, putting in the bitter outer leaves first, then I added sesame seeds, mirin (sweet cooking sake), soy sauce and a little dashi (Japanese stock). When the liquid was gone I threw in a pack of katsuo-bushi (dried bonito flakes) and it was done.
The daikon itself was simmered in dashi with sake, mirin and soy sauce, and it turned out really well. Not so much because of the way I cooked it-- it was just a really good daikon. Ended up soft but kept its shape, and was sweet with no sharpness or bitterness.
Served with salt-grilled salmon, rice with 10 grains, and kinpira-gobou (braised burdock root). One of the many healthy meals meals we'll be eating this month to balance out last months excess of grease and sugar.
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