Young Leaves of DAIKON Radish and Fried Bean Curd (Nakanuki to O-age no Taitan)
1 bunch young leaves of daikon radish (nakanuki)
1 piece fried bean curd (aburaage)
	1 1 　cup kelp and bonito soup (dashi) 　2
	1 tsp sake
	1 tsp soy sauce (shouyu)		aburaage
	2 tsp mirin
1. Wash the leaves of daikon radish and cut into 5cm long. 2. Remove the excess oil of fried bean curd and cut into 1cm wide. 3. Fry the leaves of daikon radish and fried bean curd. Add kelp and bonito soup, sake, soy sauce and mirin and bring to a boil. Serves 4