When making a radish dish, cooks usually toss the edible tops, but the leafy greens are delicious and worth cooking. In this easy side dish, radishes are seared until golden brown, then the tops are added and sautéed until wilted. The finishing touch is a spicy miso-butter mixture that’s stirred in to coat the radishes and radish tops with a saucy glaze. Serve this quick weeknight dish alongside seared tuna, or a Chicken and Ginger Clay Pot with steamed rice.
What to buy: Miso is a Japanese culinary staple made by fermenting rice, barley, or, most commonly, soy. The two main types are white (or shiro) miso, which has a sweet, mild flavor, and red (or aka) miso, which is aged and has a salty, umami flavor. You can find miso paste refrigerated at most grocery stores.
Togarashi powder, a Japanese mixture of spices that always contains chiles, can be found in ethnic markets. (It might also be labeled shichimi togarashi.) Or you can make your own.
See more spring recipes.
Cinco de Mayo
