//]]> Easiest Way to Prepare Speedy Refreshing Daikon Radish Leaves (or Turnip Greens) and Jako Fish | Make Your Favorite Restaurant Dishes At Home!

07/01/2021 21:01

Easiest Way to Prepare Speedy Refreshing Daikon Radish Leaves (or Turnip Greens) and Jako Fish

by Myra Lawrence

Refreshing Daikon Radish Leaves (or Turnip Greens) and Jako Fish
Refreshing Daikon Radish Leaves (or Turnip Greens) and Jako Fish

Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, refreshing daikon radish leaves (or turnip greens) and jako fish. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Refreshing Daikon Radish Leaves (or Turnip Greens) and Jako Fish is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Refreshing Daikon Radish Leaves (or Turnip Greens) and Jako Fish is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have refreshing daikon radish leaves (or turnip greens) and jako fish using 3 ingredients and 9 steps. Here is how you cook that.

 

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The ingredients needed to make Refreshing Daikon Radish Leaves (or Turnip Greens) and Jako Fish:
  1. Take 150 grams Daikon leaves (or turnip leaves)
  2. Take 1 tsp Shiro-dashi
  3. Take 10 grams Chirimen jako (semi-dried baby sardines)


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Instructions to make Refreshing Daikon Radish Leaves (or Turnip Greens) and Jako Fish:
  1. Rinse the daikon greens. Drain. No need to drain thoroughly, since the water will cook out when roasting.
  2. Finely chop the daikon greens (my mother-in-law parboils them before chopping). If you're not in a hurry, parboiling first will ensure a good result.
  3. I heat the chopped greens in a Teflon-coated or non-stick frying pan on high medium or medium high, and roast.
  4. If using a frying pan without non-stick coating, add a little vegetable oil. Sesame oil will give a nice aroma.
  5. When most of the water has cooked out, reduce to slightly low heat (medium), add the shiro-dashi, mix, then add the jako.
  6. If the seasoning is too mild, add more shiro-dashi or soy sauce. Stir once more, turn off the heat, then it's ready.
  7. Of course, it's very delicious served on white rice.
  8. For a similar recipe, see("To Go With Rice Daikon Radish Leaves (or turnip greens) Stock Item")
  9. "I Love it Bitter Gourd and Tuna Salad"is also my mother-in-law's recipe. - - https://cookpad.com/us/recipes/171422-bitter-melon-and-tuna-salad

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