Furikake-Inspired Daikon Radish Tops

Radishes come in many shapes and sizes and are now making a fall appearance in Crabtree CSA boxes and market booths. Our Daikon radishes are growing pretty large. To celebrate this year’s crop of Japanese root veggies as well as prevent food waste, we invite you to consider consuming the entire plant, not just the delightfully crunchy root. This week we’re sharing two recipes, one for the Daikon tops and one for the bottoms (roots). Daikon radish roots have an earthy bite that mellow when heated. Their greens, while sometimes overlooked and tossed aside, are highly nutritious and mouthwatering when made into furikake, a Japanese rice seasoning, then added to steamed rice, miso soup, or stir fry.  

Recipe adapted from: https://www.justonecookbook.com/daikon-leaves-furikake/ 

Serves: 3 as a side with rice
Prep Time: 5 mins
Cook Time: 10 mins
Ready In: 15 mins
  • Daikon top from 1 Daikon radish
  • 1 TBSP toasted sesame oil
  • 2 tsp white sesame seeds, toasted
  • 1 TBSP mirin
  • 1 tsp honey
  • 1 TBSP soy sauce
  • 1/8 tsp kosher salt
  1. Wash, dry and finely chop Daikon greens, including stems.
  2. Heat sesame oil in a large skillet on medium heat. Once hot, add the chopped daikon greens.
  3. Sauté, stirring until greens are wilted and coated with oil. Add mirin, honey and soy sauce. Add a pinch of salt to taste.
  4. Simmer on low heat. When the liquids are almost evaporated, add the sesame seeds, cook until liquids are gone.
  5. Serve with rice. Keeps in the refrigerator for up to 5 days.