Pickled Radish Greens from a chowhound thread from 2003
This was a shocker. So simple yet so satisfying. Recipe on the web credited to “Japanese Country Cookbook, ” by Russ Rudsinski.
1 bunch of young radish greens
1 teaspoon salt
1 tablespoon sugar
½ cup of water
Soy Sauce to taste
Use perfect leaves, discarding yellow and bruised leaves. Leave whole if small or tear into smaller pieces for larger leaves. Combine all ingredients in a bowl except for Soy Sauce. Refrigerate 30 minutes to several hours.
When serving, drain and squeeze dry with a paper towel. Add soy sauce to taste, if you like. I liked it better without the soy sauce. I’ll bet some toasted sesame seeds on top of this would be super.
The pickled radish greens were ok, but not sure this preparation is worth repeating.
Might also try this radish top soup .