5.0
(5)
Your folders
Your folders
Export 5 ingredients for grocery delivery
Place the butter, miso, and togarashi in a small bowl and mash with the back of a spoon until evenly combined; set aside. Cut the leafy tops from the radishes. Coarsely chop, wash, and dry the tops; set them aside. Wash the radishes, trim the stem ends, and halve them (quarter them if they’re large) and set aside. Heat the oil in a large frying pan over medium-high heat until shimmering. Add the radishes and arrange them cut-side down in a single layer. Season with salt and sear until golden brown, about 4 to 5 minutes. Flip and cook the other side until golden brown and the radishes are crisp-tender, about 3 to 5 minutes more. Reduce the heat to medium. Add the radish tops, 1 tablespoon of the water, and salt to taste. Cook, tossing occasionally with tongs, until the tops are completely wilted, about 2 minutes. Remove the pan from the heat. Add the butter-miso mixture and the remaining tablespoon of water and stir until the butter-miso mixture melts and coats the radishes and radish tops. Add the vinegar and stir to combine. Taste and season with salt as needed.
Your folders
cooking.nytimes.com
4.0
(575)
Your folders
chejorge.com
5.0
(19)
20 minutes
Your folders
tasteslovely.com
5.0
(8)
10 minutes
Your folders
natashaskitchen.com
5.0
(19)
15 minutes
Your folders
lifeloveandgoodfood.com
4.8
(19)
4 minutes
Your folders
chasingtheseasons.com
4.4
(5)
Your folders
chasingtheseasons.com
Your folders
thetopmeal.com
4.5
(222)
10 minutes
Your folders
gimmedelicious.com
4.7
(6)
Your folders
natashaskitchen.com
Your folders
onceuponachef.com
5.0
(8)
10 minutes
Your folders
asassyspoon.com
4.4
(51)
5 minutes
Your folders
finecooking.com
5.0
(3)
Your folders
lowcarbspark.com
4.9
(21)
10 minutes
Your folders
lowcarbspark.com
Your folders
wholefoodsmarket.com
Your folders
delicious.com.au
10 minutes
Your folders
countryliving.com
5.0
(1)
Your folders
nerdswithknives.com
30 minutes