Notes:

Cut the leaves off fresh daikon (japanese radish, usually has long white roots that look like overgrown carrots). The leaves have to be very fresh for this recipe!

Rip/cut off the outsides of the biggest leaves, since they tend to be a bit "hairy" and discard. Mince the ribs and green parts now as small as you can.

Optionally you can also mince some of the root section, but I personally like a mix that is mostly the "rib" part.

Place in large bowl and sprinkle with salt, I use about 1/2 tsp per 2 cups chopped greens. Mix in the salt well, using your hands. Let stand at least 10 minutes. The daikon should release water, you can let it drain in a fine colander if you have one, which will make the next step easier...

Now squeeze out as much water as you can, one handful at a time. Stores well in refrigerator for at least a week.

This is really good with hot rice!

Servings:
Source: Aiko Pinkoski
Submitted by: Recipe Group Member
Date: Sep 3, 1999

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