Vegan Japanese Recipe: Daikon Leaves Appetizer

Too many people often discard the leaves of fresh daikon they buy at the market and it is a shame as they are a great source of healthy ingredients.
Here is one simple way to prepare them as an appetizer for all priorities! The recipe can be applied to all kinds of vegetable leaves!


-Daikon leaves: 1 daikon
-Garlic: 2 cloves/sliced
-Aburaage/Japanese fried tofu: 2
-Olive oil: 1 tablespoon

-Soy sauce: 1 tablespoon
-Mirin/sweet Japanese sake: 1 tablespoon
-Japanese sake (if not available, dry white wine): 1 tablespoon
-Rayu/Hot sesame oil: 1 teaspoon


Cook the daikon leaves in boiling water till they are ready to your liking. Take out the leaves and drop into cold water to stop the cooking and cool them down completeley.

Drain as much as you can. Press water out if necessary.

Slice the garlic cloves.
Cut the aburaage across into strips 1 cm wide.
Cut the daikon leaves into strips 1 cm wide.

Heat olive oil and fry the whole rapidly and not too long.
Add soy sauce, mirin, Japanese sake, rayu and stir fry a couple of times and serve!

So simple and great with a beer!
The point is that you will make use of a great ingredient that is usually thrown away. Cooked this way the daikon leaves will not emit any sour taste!


Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

8 thoughts on “Vegan Japanese Recipe: Daikon Leaves Appetizer”

  1. I tried stir-fried radish green some time ago and it came out tasty. I didn’t tell my husband what he was eating and it was okay with him too. I always wonder why we western people waste the greens. Do you know about using carrot green? I mean that one which is sold with young carrots in bundle.


    1. Actually back in Fance we used nice soups and potages with fresh carot leaves!
      I know a top-class French restaurant in Shizuoka serving organic carrot leaves mousse!


  2. Lovely to see a recipe making use of daikon leaves! I just very recently wrote a logn post about using the whole radish, from top to toe, because so often people discard the leaves and it’s such a waste as they taste good and are also relaly nutritious! i went for a more western approach though, making pesto with the leaves to pour over the pan-seared roots, this is a great idea to try too. lovely one!


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