Pan-Seared Radishes with Miso Butter Recipe

1. 1

   Place the butter, miso, and togarashi in a small bowl and mash with the back of a spoon until evenly combined; set aside.

2. 2

   Cut the leafy tops from the radishes.

3. 3

   Coarsely chop, wash, and dry the tops; set them aside.

4. 4

   Wash the radishes, trim the stem ends, and halve them (quarter them if theyre large) and set aside.

5. 5

   Heat the oil in a large frying pan over medium-high heat until shimmering.

6. 6

   Add the radishes and arrange them cut-side down in a single layer.

7. 7

   Season with salt and sear until golden brown, about 4 to 5 minutes.

8. 8

   Flip and cook the other side until golden brown and the radishes are crisp-tender, about 3 to 5 minutes more.

9. 9

   Reduce the heat to medium.

10. 10

    Add the radish tops, 1 tablespoon of the water, and salt to taste.

11. 11

    Cook, tossing occasionally with tongs, until the tops are completely wilted, about 2 minutes.

12. 12

    Remove the pan from the heat.

13. 13

    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.

14. 14

    Add the vinegar and stir to combine.

15. 15

    Taste and season with salt as needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.