Homemade furikake no. 11: Spicy radish leaves

spicy-radish-leaf.jpg

This furikake may not even look like furikake, since it’s wet, but it can be used in every way dry furikake can. You can keep it in the refrigerator for a week or so, or freeze it in small batches. And since it’s using radish leaves (leftover from making radish pickles for example), it’s very frugal and nutritious too. It’s a vegan variation of the first furikake recipe I posted, and just as delicious.

Recipe: Spicy Radish Leaf Furikake

  • Radish leaves, well washed
  • Sesame oil
  • Dried Thai red chili pepper, seeds removed and shredded (you can leave the seeds in if you like it really spicy. You can use another type of red chili pepper too)
  • Soy sauce

The amount of ingredients varies according to the amount of radish leaves you have. The first thing to do is to blanch the radish leaves in plenty of boiling water for a couple of minutes until they are wilted. Then, drain them well, refresh them in cold water, and squeeze out all the moisture out of them as well as you can.

Chop up the radish leaves finely, then put the chopped leaves in a cup. For each cup of chopped blanched leaves, use about 2 tsp. of dark sesame oil, 1 Thai red chili pepper deseeded and shredded or chopped, and 1 to 1.5 Tbs. of soy sauce.

Heat up a large frying pan with the sesame oil over medium heat. Add the shredded red chili pepper, then the radish leaves. (Adding the chili pepper at the beginning of the cooking process makes the heat more subtle; if you want it really spicy, add the chili pepper towards the end of the cooking process.)

Sauté until the radish leaves are quite dry but still green, not brown. Push everything to one side, add the soy sauce to the hot pan surface so it sizzles, then mix it all together. Take off the heat.

Cool and store in the refrigerator for about a week. You can also freeze it in small batches.

(The chili on top of the green mound is just there for decoration by the way; the working chili is in the mix!)

Radish leaf brown rice onigiri

Here’s what I did with this batch. I mixed about 2 tablespoons of it per cup of cooked still-warm brown rice, then formed the mixed rice into onigiri, using a little bit of salt on my hands. I packed them with fresh shiso leaves, which we used to wrap the onigiri when we ate them.

Here are the onigiri sitting on a stone bench somewhere in the Provence.

spicy-radish-leaf-onigiri.jpg

As we ate them, my mom and I turned to each other and said, almost simultaneously, “Nothing is as good to eat outdoors as a great onigiri, even in France!” The (Swiss) Guy nodded in agreement.

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Re: Homemade furikake no. 11: Spicy radish leaves

The pictures here look *mouthwatering* delicious, so I went out early this morning (before the beastly humid weather that we're having currently got going) and picked a large bunch of radish and daikon leaves. I had to do 4000 days worth of dishes (well, it felt like it was that much), and soon the flat will be filled with yummy radish greens furikake. Thanks for the timely and yummy looking recipe :-)

../mosaica

Re: Homemade furikake no. 11: Spicy radish leaves

We're heading to the farmers market tomorrow and I am going to buy every radish available. Thanks for this delicious looking recipe!

Re: Homemade furikake no. 11: Spicy radish leaves

Oh my goodness — YUM. This is so easy to make and such a frugal recipe. And VEGAN... yay! I live in Japan so there's not a lot of delicious variety in restaurants etc. so I'm always foraging for vegan recipes that can be easily made with Japanese ingredients.

Re: Homemade furikake no. 11: Spicy radish leaves

In Japan, you might find that daikon radish leaves are cheaper and more widely available - that's what I'd use there.

Re: Homemade furikake no. 11: Spicy radish leaves

The frugality, the beauty, the simpleness - it's a sort of poetry. Thanks Maki for this great little number!

Re: Homemade furikake no. 11: Spicy radish leaves

Thanks for the yummy recipe, I tried to do it today from the radish leaves and by mistake put a little bit too much red pepper so it was a little spicy but otherwise it was great, so next time i will do easier on the spice. It's amazing how frugal Japanese people are. Thanks again.

Re: Homemade furikake no. 11: Spicy radish leaves

It never occured to me that I could just cook those radish leaves. Sometimes I used to make a salad out of them, but usually I'd just throw them away. this is obviously much better. Very yummy.

Re: Homemade furikake no. 11: Spicy radish leaves

Yum! I just made this with the leaves from a bunch of radishes. Really quick and simple and really delicious!

Re: Homemade furikake no. 11: Spicy radish leaves

Maki, I love seeing this recipe here. I have a special delight
in eating daikon and diakon greens. Strangely the food "handlers" here where I live think that the leaves are worthless and discard them, the roots are set out in vegetable bins without them a lot of the time. Gradually, I noticed the leaves back on the bunches of daikon(their usually sold in bunches of three or four,) but with one setback, oddly. The leaves now were smaller ones and neveer the large and crisp leaves like the first ones I began to savor many years ago.

Would that I had a garden! Though it might be possible to plant one or two of these on my balcony garden.

The daikon and their greens are among the very most nourishing foods I've ever enountered!

Holiday Greetings,
nyginko ; - )

Re: Homemade furikake no. 11: Spicy radish leaves

I've made this with radish leaves a few times now and really enjoy it.
Yesterday a neighbour gave me some of her home grown kale which I used to make a gratin. However, I had lots of stalks left so I experimented with this recipe. I blanched the kale stalks to soften them, squeezed them dry, shredded them and continued just as you describe for the radish leaf recipe above - I wasn't keen on making them into kinpira.
The result was lovely! A bit too much texture for mixing with white rice in my opinion, but mixed with nutty brown rice it was a very pleasant contrast (I added a bit of leftover canned tuna to the mix, but that wasn't essential).
Much appreciated way of using up some stalks otherwise destined for the organic waste bin!

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