Wondering what to do with the leaves and stems of a daikon radish? I‘ll show you how to make Daikon Leaves Furikake. This Japanese rice seasoning is the most delicious way to enjoy these greens. Simply sprinkle it on top of steamed rice and enjoy!
Some of you asked me what to do with daikon leaves. I am glad you asked! Today I’m going to show you my favorite way to enjoy daikon leaves –Daikon Leaves Furikake (大根の葉ふりかけ).
You can use the greens for a quick stir fry or toss them into soups, but making furikake (rice seasoning) is another ingenious way to utilize the amazing vegetable. It is also quick and easy to make, and a great side dish as a part of your meal prep menus. I think you’re going to love it.
Table of Contents
What Are Daikon and Daikon Leaves?
If you’ve never used daikon before, read this post to learn all about daikon.
The daikon leaves or daikon greens are tender and have a mild flavor. They have vital nutrients including vitamin C, vitamin A, and minerals such as iron, magnesium, and manganese. They are also known for their cancer-fighting compounds, called glucosinolates.
Do you know they have 5 times more vitamin C, 1.5 times more iron, 5 times more calcium than spinach? For that reason alone, the Japanese have high regards for daikon as our everyday vegetable to enjoy.
How to Store Daikon Leaves
If you can, purchase the whole daikon that comes with the leaves. When you get home, first cut the greens from the roots as they draw moisture out of the roots. Separate the roots and the leaves and wash them with running water.
In the refrigerator: Either dry the daikon leaves in a salad spinner or dry well with a clean kitchen towel. Place them in a plastic bag and store up to a week under optimum conditions.
In the freezer: Quickly blanch, let cool, wrap with plastic wrap, and freeze up to a month.
Ingredients for Daikon Leaves Furikake
- daikon leaves and stems
- toasted sesame oil – for stir-frying
- mirin
- sugar
- soy sauce
- Diamond Crystal kosher salt
- toasted white sesame seeds – for serving; you can also sprinkle katsuobushi (dried bonito flakes)
Substitutions for Daikon Leaves/Greens
If you can’t get daikon with leaves or can’t find daikon locally, then try this recipe with these substitutes:
- turnip leaves
- kale
How To Make Daikon Leaves Furikake
- Cut the daikon leaves and stems into small pieces.
- Sauté the chopped leaves with toatsed sesame oil in a large frying pan on medium heat. Add the mirin, sugar, soy sauce, and (if needed) a pinch of salt.
- Simmer on low heat. When the liquid is almost gone, add the toasted white sesame seeds.
- It’s done when you can see the bottom of the saucepan. Transfer the furikake to a glass container. Cool completely before storing.
This furikake lasts in the fridge for up to 4-5 days.
A Perfect Make-Ahead Side Dish
A typical Japanese-style meal, following Ichiju Sansai (一汁三菜; 1 soup 3 dishes), is all about serving small side dishes to accompany steamed rice (rice is “main dish” 主食 in Japan) and miso soup. These side dishes can be prepared ahead of time, which is the fundamental concept for Japanese-style meal prep.
Daikon leaves furikake is one of the popular meal prep menus in Japan. Not only it is delicious, but it is economical (comes “free” along with daikon!), nutritious, and versatile! In my opinion, it only takes a simple dish like this furikake to really punch up a meal.
How to Serve Daikon Leaves Furikake
We love having Daikon Leaves Furikake around to add more flavors to rice. Here are several ways to use this rice seasoning:
- Serve on top of plain steamed rice or Okayu (porridge)
- Toppings for Ochazuke
- Fillings for Onigiri (rice balls)
- Cook the rice together, like Takikomi Gohan (Mixed Rice)
Other Ways to Enjoy Daikon Leaves/Greens
- Add in Miso Soup
- Toss with Sesame Sauce (Gomaae)
- Make Pickles
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Daikon Leaves Furikake
Ingredients
- 1 bunch daikon leaves and stems (cut from 1 daikon root)
- 1 Tbsp toasted sesame oil (for stir-frying)
- 2 tsp toasted white sesame seeds (for serving; you can also sprinkle katsuobushi (dried bonito flakes), if non-vegan)
For the Seasonings
- 1 Tbsp mirin
- 1 tsp sugar
- 1 Tbsp soy sauce
- ⅛ tsp Diamond Crystal kosher salt
Instructions
- Gather all the ingredients.
- Cut off the leaves and stems from 1 daikon root. Wash well under cold running water. Then, cut 1 bunch daikon leaves and stems into small pieces.
- In a medium saucepan or a large frying pan, heat 1 Tbsp toasted sesame oil on medium heat. Once the oil is hot, add the chopped daikon leaves.
- Sauté until the leaves are wilted and coated with oil. Then, add 1 Tbsp mirin and 1 tsp sugar.
- Add 1 Tbsp soy sauce. Taste and add ⅛ tsp Diamond Crystal kosher salt if needed.
- Simmer on low heat. When the sauce is almost gone, add 2 tsp toasted white sesame seeds.
- When you can see the bottom of the saucepan, it’s done. Turn off the heat and transfer the furikake into a glass container. Let cool completely before storing.
To Store
- You can keep in the refrigerator for up to 4–5 days.
Hi, I made the daikon leaves furikake a minute ago. It is sooo good! Thank you for this recipe!
Hi Dori! Wow!🤩 This looks delicious!
Thank you so much for trying Nami’s recipe and sharing your photo with us. We love it!🥰
I haven’t tried this yet but will when I get the chance. My family makes a Daikon tuna pasta (simply oroshi + canned tuna on top of spaghetti with soy sauce and nori) and I am trying to find a vegetarian replacement for the tuna. I have a feeling this furikake might work, curious if you have tried anything like this before?
If freezing, would you recommend freezing the finished furikake, or the blanched daikon leaves to be made into furikake later? Thank you!
Hi Barbara, Thank you for trying Nami’s recipe!
You can do either way. But normally freeze Daikon leaves each time when using fresh Daikon, and when there are enough to make Furikake, we use them all.
Love the small ingredient bowls in your “Gather all the Ingredients” photo, where did you purchase them. Looked on your website but couldn’t find a link.
Hi Janet! Thank you for reading Nami’s post!
Nami used a smaller size of this series. https://www.amazon.com/dp/B002RL9DMG?ref=exp_justonecookbook_dp_vv_d
We hope this helps!
I’ve been using this method for cauliflower leaves too – it works really well! Thank you Nami!!
Hi Val! Amazing! Thank you very much for trying Nami’s recipe and sharing your cooking experience with us!☺️
We are growing Daikon and I hated to throw away the tops! Thanks for this recipe! I can’t wait to try it!
Hi Janis! Awesome! We are glad to hear this works out well for you too! 🤗 Happy Cooking!
Can you use regular radish greens for this recipe?
Hi Carla, Thank you very much for reading Nami’s post!
Yes, you can use other radish greens too. We hope this helps!🙂
This was so delicious! I always try to grow daikon but usually get a smallish radish compared to the big ones you can get at the Asian market. Now I will never be disappointed with the small daikon, because I get to make this Furikake! I was never a big fan of the dried ones you can buy to shake on your rice, but absolutely love a bowl of steamy rice with this Furikake! Thank you
Hi Gale, Wow! Home-grown daikon! It must be delicious!🤩
We are glad to hear you enjoyed this recipe. Thank you very much for trying Nami’s recipe and sharing your experience with us!
Just wait longer! I dug out one daikon in July, but found it to be too small. Waited a few weeks longer, and bingo – huge daikons, and tasty as well …
I agree! Daikon are sneaky little suckers – they mooch along for ages and then have an incredible growth spurt when you’re not looking! I was also surprised at how much space they take but given they’re so easy to grow, I’ll forgive them for that.
As a furikake lover, the thought of making it, as you say, blew my mind! Can’t wait to try this recipe. Doomo!
Hi Eric! Thank you very much for reading Nami’s post!
We hope you enjoy this recipe!😃
This was quite tasty! I received daikon greens in my CSA box and was looking for something to do with them. Per comments below, I may double the batch and freeze the rest. Thanks!
Hi Erica!
We are so happy to hear you enjoyed this Furikake!
Thank you for trying this recipe and for your kind feedback.😊
I had practically a bushel of beautiful daikon leaves from three bunches of daikon that I bought at our regional farmer’s market. This is a creative way to use them (normally I’d just braise them like turnip greens or kale). I’m making big batches and freezing what I can’t use immediately.
Hi Steve! There are many ways to enjoy Daikon leaves, and right, it works like turnip greens or kale. A bit tough but totally edible! Hope you enjoy the recipe! 🙂
Hey Nami!
Regarding your daikon leaves furikake, is it possible to dehydrate the final result for longer preservation? Have you ever tried doing this?
Arigato,
John
Hi John! No, I haven’t but I think you can do that. 🙂
The daikon I can get in supermarket hasj just a few leaves on top, and they are sort of “beat up”….but I put the cut top piece and put it in a plant pot and am growing new leaves….they are lookiing fresh and nice and bright green. I think I can use them in salad or soup….or perhaps this furikake? Have you grown daikon leaves from the top?
Hi Bond! Hahaha I can totally imagine what you’re talking about. Asian grocery stores around here and occasionally Japanese grocery stores have those sad daikons! Actually, I haven’t grown the daikon leaves by cutting the top area, but it does make sense! We can do that for most leafy part of veggies like green onions. Thanks for the tip! Adding the daikon leaves in miso soup is my go-to when I don’t want to cook extra food but I had to use daikon leaves immediately. The crisp/crunchy texture is really nice in the miso soup! Don’t overcook it as you lose the color and texture. 🙂
What is the approximate weight of the greens used in this recipe (grams )? I’d like to give this recipe a try with Saisai (radish leaf) that I am growing in my Aerogarden. Thank you!
Hi Sally! I would say mine was roughly 120 g (4.3 oz). WOW, how cool to have an aerogarden! 🙂