Young daikon radish and dried sardines salad
Young daikon radish leaves (upper in the picture) are actually thinned out seedlings. You might not see them in a supermarket, but it is abundant at the farmer's market especially in the early season (early spring or autumn).
Young dried sardines are usually boiled and sun-dried right after landed from a fishing boat, sometimes on the beach.
They are still soft after being boiled and get crisp when sun-dried well.
Season daikon radish leaves with plenty of salt, and sweat them about 10 minutes.
Chop the stems and roots of young daikon.
Boil the leaves quickly about 10 seconds. Drain and cool in water. Squeeze the water and cut into 5cm.
Chop daikon stems and roots. Chop garlic cloves finely.
Stir-fry stem, roots, garlics, and sun-dried sardines in sesame oil.
Dish up all of them together with extra sardines. Mix them to serve.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.