Daikon 大根 is a popular Japanse root vegetable and widely available in the U.S. but I usually am not able to get daikon greens becase they are often removed before the daikon is sold. It is similar to how most carrots are sold here. But, recently, I happened to find a whole daikon with its greens attached in a near-by Japanese grocery store. Rather than discarding the greens, I made this dish based on a childhood memory. It is a kind of “collard greens with bacon” type dish in the Japanese style. Certainly, this one can be served as a condiment for rice or as is with your sake.
I used one large frozen tofu pouch “abura-age” or “aburage” 油揚 for all the daikon greens from one medium sized daikon. I placed the aburage in a colander and ran hot water over it to thaw as well as to remove excess oil. I squeezed out the moisture and cut it into small strips (approximately 1×1/4 inch) and set aside. Meanwhile, I chopped the daikon greens from one medium (about 10 inch long) daikon including stems into small pieces. In a frying pan, I added 1 tbs of peanut oil and a dash of dark sesame oil. Add the daikon greens and sauté until wilted, add the strips of abrage and keep sautéing for another minute. Add 2tbs of sake and 2tsp of mirin and 1tbs of soy sauce. Keep sautéing until almost all the liquid is gone. As a rice condiment, you may want to add more soy sauce to make it a bit saltier. If you like it a bit sweeter add more mirin. Remove from heat and sprinkle white sesame. You could use cabbage or other green vegetables instead of daikon greens. This is a perfect “tuskidashi” 突き出し or “otoshi” お通し dish.