Yogoshi (Finely Chopped Greens with Sesame Miso)
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 6
About this dish
Blanched daikon greens are chopped fine and coated in miso and ground sesame, making a loose, crumbly side you spoon over rice.
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Chopped this small, even the tough stems go down easily, and a little sugar and mirin turn the miso sweet rather than sharply salty.
Ingredients
Instructions
- 1
Discard yellow leaves and tough bases and wash away all soil.
Put the stems first into a large pot of boiling water and blanch for 2 to 3 minutes, until all the greens are tender.
- 2
Transfer immediately to cold water, rinse once, and cool.
Squeeze repeatedly with both hands to remove as much water as possible, then chop into pieces 3 to 5 mm across.
- 3
Heat the sesame oil in a frying pan over medium heat.
Add the greens, separate them with a spatula, and stir-fry for 2 to 3 minutes to drive off remaining moisture.
- 4
Add the miso, sugar, chopped sesame, and mirin and reduce to low heat.
Mix for 1 to 2 minutes, until the seasoning clings to the greens and no liquid remains, then divide among four plates.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
「富山の家庭料理」メニュー集（富山県） · Checked: 2026-08-11
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