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Onigiri with Daikon radish leaves and sesame

Posted on March 8, 2014 at 9:05 PM



When it comes to daikon radish, there is no part to throw away.  Even the leaves and stems can turn into a delicious kinpira dish when sauteed with sesame oil, soy,  mirin and red chili pepper.  I served the sauted chopped daikon leaves with rice the night before with koji marinated cod and some koji pickled napa cabbage.  Then with the left over sauteed daikon radish leaves, I made onigiri the next day. It was a delightful afternoon snack.  A sprinkle of sesame and gray salt are the additional seasonings that give this rice ball good flavor.


Categories: Vegetable and Seaweed Dishes , Rice and Sushi

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