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

• 1 daikon radish Daikon radish greens (or turnip greens or komatsuna)
• 1 tsp Sugar
• 1 tsp Mirin
• 1 tsp Soy sauce
• 1 tsp Sake (optional)
• 1 pinch Japanese dashi stock powder
• 1 pinch Bonito flakes
• 1 to 2 teaspoons Sesame seeds
• 1 optional, but it's nice to add a few drops as a finishing touch Sesame oil

1. Finely chop the daikon leaves and put them in a frying pan.
2. There should be enough to almost be spilling out of the pan.
3. Cover with a lid, heat on high heat, then allow to cook for a few minutes.
4. Once the leaves become tender, remove the lid and saute to evaporate the excess water.
5. In Step 2, the water that comes out from cooking with the lid on should prevent sticking to the pan (with a Teflon pan).
6. If you are not using a Teflon pan, or if you are concerned about sticking to the pan, add a little bit of oil.
7. When most of the water has cooked out, add the seasoning and dashi stock, then saute again.
8. Reduce to low heat when the seasonings start to stick to the pan, add the bonito flakes and briskly toss.
9. Sprinkle in some sesame seeds, then serve.
10. It's also good mixed into rice or made into onigiri rice balls.

sugar, mirin, soy sauce, stock powder, bonito flakes, sesame seeds, sesame oil

Taken from cookpad.com/us/recipes/144886-rice-condiment-daikon-radish-leaves-turnip-greens-for-fridge-stocking (may not work)