Name: Spicy Sautéed Radish Peels
Yield: Serves 3–4
Cuisine: Japan
Ingredients: scant ¼ teaspoon shichimi tōgarashi (blend of 7 spices); 1 tablespoon soy sauce; ⅛ teaspoon salt; 2 teaspoons vegetable oil; 1 teaspoon saké (Japanese rice wine); ½ teaspoon sugar; 6-7 ounces daikon (Japanese white radish) peels

Preparation info

Serves
3–4

Difficulty
Easy

Appears in

An American Taste of Japan

By Elizabeth Andoh

Published 1985

About

If you’ve bought some fresh daikon radish to cook as a vegetable, grate as a condiment, shred in a salad, or pickle in brine, I hope you saved the peels so you can make this splendid little side dish. I learned how to make Spicy Sautéed Radish Peels from some frugal Japanese friends, and quite frankly I often buy the daikon now just to make this dish.