How to Prepare Dried Radish Greens (Siraegi): Tender and Flavorful
How to Prepare Dried Radish Greens (Siraegi): Tender and Flavorful
A detailed guide to preparing and storing dried radish greens (siraegi) for delicious dishes.
Dried radish greens (siraegi) are incredibly versatile for side dishes and main meals, but their preparation can be quite time-consuming. I received a generous amount from a neighbor and was surprised by how much effort goes into getting them ready! This guide will walk you through the process of making your siraegi tender, removing any unpleasant flavors, and storing them perfectly.
Ingredients- 10 handfuls dried radish greens
- 4 Tbsp sugar
Cooking Instructions
Step 1
Begin by soaking the dried radish greens in plenty of cold water for at least 1 hour, or ideally overnight. This step is crucial to rehydrate them and make them pliable without breaking, ensuring they become tender when cooked.
Step 2
As the radish greens rehydrate, they may release some earthy sediment or a reddish tint. Give them a light rinse to ensure a cleaner starting point for cooking.
Step 3
In a pot, add enough water to generously cover the soaked radish greens. Stir in 4 tablespoons of sugar. The sugar helps to neutralize any bitterness or off-flavors characteristic of dried radish greens, resulting in a cleaner taste.
Step 4
Add the rehydrated radish greens to the sugar water. Bring to a rolling boil over medium-high heat and cook for 20 minutes. This boiling time helps to soften the greens significantly.
Step 5
After 20 minutes, turn off the heat. Cover the pot and let the radish greens steam and rest for at least 30 minutes. This ‘resting’ or ‘steaming’ period allows the greens to become even more tender and moist throughout.
Step 6
Once rested, rinse the radish greens under cold water. Trim off any tough or woody parts of the stems, as these can be fibrous and unpleasant to eat.
Step 7
Rinse the greens thoroughly under cold running water until the water runs clear. You don’t need to squeeze out all the moisture; just let excess water drain off lightly. Leaving some moisture helps keep them tender.
Step 8
This is a key step for tenderness: gently peel off the outer skin from the stems of the radish greens, starting from the stem and pulling downwards. If you skip this, the greens can remain tough and chewy.
Step 9
After peeling off the outer skin, your radish greens are now perfectly prepared! They should look tender, clean, and ready to be cooked into delicious dishes.
Step 10
If you’re not using the prepared radish greens immediately, portion them into desired serving sizes and store them in freezer bags. It’s important to freeze them while they are still moist (don’t squeeze out all the water) to prevent them from becoming tough during the freezing process. Enjoy your freshly prepared siraegi!
