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

• 150 grams Daikon leaves (or turnip leaves)
• 1 tsp Shiro-dashi
• 10 grams Chirimen jako (semi-dried baby sardines)

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

daikon, chirimen jako

Taken from cookpad.com/us/recipes/172174-refreshing-daikon-radish-leaves-or-turnip-greens-and-jako-fish (may not work)