Cup of Yum
1. Gather all the ingredients.
2. Cut off the leaves and stems from 1 daikon root. Wash well under cold running water. Then, cut 1 bunch daikon leaves and stems into small pieces.
3. In a medium saucepan or a large frying pan, heat 1 Tbsp toasted sesame oil on medium heat. Once the oil is hot, add the chopped daikon leaves.
4. Sauté until the leaves are wilted and coated with oil. Then, add 1 Tbsp mirin and 1 tsp sugar.
5. Add 1 Tbsp soy sauce. Taste and add ⅛ tsp Diamond Crystal kosher salt if needed.
6. Simmer on low heat. When the sauce is almost gone, add 2 tsp toasted white sesame seeds.
7. When you can see the bottom of the saucepan, it’s done. Turn off the heat and transfer the furikake into a glass container. Let cool completely before storing.

To Store

1. You can keep in the refrigerator for up to 4–5 days.