All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Tofu to daikon no happa no miso itame / tofu and daikon radish leaves saute with miso

The subtle spiciness of daikon leaves goes well with sweetened miso.

4-5 daikon radish leaves
1/2 momen firm tofu or yakidofu (broiled tofu)
1 tbsp miso
2 tbsp sake
1/2 tbsp brown sugar
2 tsp mirin
1 red chili pepper (sliced)
1-2 tsp oil (not in photo)


Cut daikon leaves into 3-4 cm. Cut tofu into 1cm squares.
Seed and slice red chili pepper, if using a whole chili.

Mix miso, sake, brown sugar and mirin until smooth.


Heat oil, and saute tofu on medium heat.

Add red chili pepper, and continue sauteing until lightly brown.


Add daikon leaves in several batches, and stir.

When the first batch is almost done (color brightens), add the next batch.


Add miso mixture, first 1/2-2/3 of the total amount, and stir.

Taste, and add more if necessary.

Serve immediately.

  • If daikon leaves give off lots of moisture while stir-frying, raise heat to prevent the dish from getting soggy.
  • Miso tends to burn easily. Do not keep the pan on a hot stove after adding miso mixture.
  • White sugar is OK too. It would give a clearer taste than brown sugar, which adds a deeper, warmer flavor.

No comments: