White radish (daikon) leaves are not only delicious, they are also full of calcium, vitamin C and beta carotene. It used to be easier to find white radish with leaves still attached at the supermarkets, but the leaves are now trimmed to extend the shelf life of the radish. However, it is very easy to grow white radish leaves at home. Simply cut off the top of a white radish and soak it in water. Beautiful green leaves will appear in several days! You can use these leaves in miso soup or mix them with rice as with this recipe.
- Yield: 4
- ½ tsp Salt a pinch
- 7 oz (200 g) White radish (daikon) leaves
- 17 oz (480 g) Cooked Japanese short grain rice, cooled
- 2 tsp Toasted white sesame seeds
- Boil a pot of water and add a pinch of salt. Blanch white radish leaves for about 1 minute. Immediately plunge leaves in iced water to stop it from cooking further. Drain leaves by patting dry with kitchen towels.
- Chop leaves into 0.5-cm (¼-in) lengths and place in a bowl. Sprinkle ½ tsp salt over the leaves and mix well. Add rice and sesame seeds and mix well. Taste and add more salt if needed.
- Place cling wrap in a rice bowl and scoop one-quarter of the rice into the bowl. Pull out rice together with cling wrap and mould rice into your preferred shape. Repeat with the remaining ingredients.