- Radish leaves, well washed
- Sesame oil
- Dried Thai red chili pepper, seeds removed and shredded (you can leave the seeds in if you like it really spicy. You can use another type of red chili pepper too)
- Soy sauce
The amount of ingredients varies according to the amount of radish leaves you have. The first thing to do is to blanch the radish leaves in plenty of boiling water for a couple of minutes until they are wilted. Then, drain them well, refresh them in cold water, and squeeze out all the moisture out of them as well as you can.
Chop up the radish leaves finely, then put the chopped leaves in a cup. For each cup of chopped blanched leaves, use about 2 tsp. of dark sesame oil, 1 Thai red chili pepper deseeded and shredded or chopped, and 1 to 1.5 Tbs. of soy sauce.
Heat up a large frying pan with the sesame oil over medium heat. Add the shredded red chili pepper, then the radish leaves. (Adding the chili pepper at the beginning of the cooking process makes the heat more subtle; if you want it really spicy, add the chili pepper towards the end of the cooking process.)
Sauté until the radish leaves are quite dry but still green, not brown. Push everything to one side, add the soy sauce to the hot pan surface so it sizzles, then mix it all together. Take off the heat.
Cool and store in the refrigerator for about a week. You can also freeze it in small batches.
Radish leaf brown rice onigiri
Here’s what I did with this batch. I mixed about 2 tablespoons of it per cup of cooked still-warm brown rice, then formed the mixed rice into onigiri, using a little bit of salt on my hands. I packed them with fresh shiso leaves, which we used to wrap the onigiri when we ate them.
tags: vegetarian, vegan, pareve, CSA
source: http://justbento.com/handbook/johbisai/homemade-furikake-no-11-spicy-radish-leaves