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Rice Condiment Daikon Radish Leaves (Turnip Greens) for Fridge Stocking
Rice Condiment Daikon Radish Leaves (Turnip Greens) for Fridge Stocking

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If you wish to battle depression, try eating some cold water fish. Cold water fish such as tuna, trout and wild salmon are rich in DHA and omega-3 fats. Omega-3 fatty acids and DHA are two things that really help the grey matter in your brain work a lot better. It’s true: consuming a tuna fish sandwich can earnestly boost your mood.

See, you don’t need to eat all that junk food when you want to feel better! Try a couple of of these tips instead.

We hope you got insight from reading it, now let’s go back to rice condiment daikon radish leaves (turnip greens) for fridge stocking recipe. To cook rice condiment daikon radish leaves (turnip greens) for fridge stocking you only need 10 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to make Rice Condiment Daikon Radish Leaves (Turnip Greens) for Fridge Stocking:
  1. Prepare 1 daikon radish Daikon radish greens (or turnip greens or komatsuna)
  2. Get Seasoning (for the amount of greens from a small daikon radish):
  3. Take 1 tsp Sugar
  4. Get 1 tsp Mirin
  5. Take 1 tsp Soy sauce
  6. Provide 1 tsp Sake (optional)
  7. Provide 1 pinch Japanese dashi stock powder
  8. Provide 1 pinch Bonito flakes
  9. Prepare 1 to 2 teaspoons Sesame seeds
  10. Provide 1 optional, but it's nice to add a few drops as a finishing touch Sesame oil
Steps to make Rice Condiment Daikon Radish Leaves (Turnip Greens) for Fridge Stocking:
  1. Finely chop the daikon leaves and put them in a frying pan. There should be enough to almost be spilling out of the pan.
  2. Cover with a lid, heat on high heat, then allow to cook for a few minutes. Once the leaves become tender, remove the lid and sauté to evaporate the excess water.
  3. In Step 2, the water that comes out from cooking with the lid on should prevent sticking to the pan (with a Teflon pan).
  4. If you are not using a Teflon pan, or if you are concerned about sticking to the pan, add a little bit of oil.
  5. When most of the water has cooked out, add the seasoning and dashi stock, then sauté again.
  6. Reduce to low heat when the seasonings start to stick to the pan, add the bonito flakes and briskly toss. Sprinkle in some sesame seeds, then serve.
  7. It's also good mixed into rice or made into onigiri rice balls.

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