Ingredients

Radish

3~4handful
leek

little
perilla oil

2spoon
Soy sauce

1spoon
Sesame

little

Cooking Steps

STEP 1/3

Shred the radish.

STEP 2/3

Put perilla oil in a heated pan and stir-fry radish. When the radish is stir-fried to a certain extent until it is transparent, cover it and cook over low heat. When the radish is cooked, season it with salt or soy sauce. I seasoned it with the tuna flavored katsuobushi sauce. Radish sprouts and katsuosauce were pretty good. The reason why you season the radish after it's fully cooked is because if you season it beforehand, it's stir-fried due to osmotic pressure, and the radish dries up as a lot of water comes out of the radish, so it's less delicious. If you want to make radish greens with radish juice, you have to season them after the radish is fully cooked.

STEP 3/3

When the radish greens are warm, add chopped chives, mix them, put them in a bowl, and sprinkle sesame seeds

You can make it with perilla powder if you want.

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