Radish in Umeboshi fermented rice puree

radish

Pulled a few radishes, leaves look good, normally I will not use them as they are not juicy tender like other cooking green leaves. But after reading the Preserve the Japanese way book, I got the recipe for pickling the leaves in salt to wilt it, I decided to try it out, with my umeboshi with fermented rice puree.

Radish in Umeboshi fermented rice puree

Simply cut radish into pieces and leaves into suitable length, mix in umeboshi sauce, after half an hour the leaves will soften. A good dish for flavor, texture and colour, with the radish juicy crunchy and the leaves soft.

Radish and 苘蒿 in Umeboshi fermented rice puree

Can also mix in, just before serving, 苘蒿 or salad leaves to bulk up the dish and for a milder taste.