Prepare young radish greens by removing yellow leaves and roots. Blanch them in boiling water with 1 tsp salt for 1 minute.

Rinse the blanched greens in cold water 2–3 times, squeeze out excess water, and cut into bite-sized pieces.

Place 1 block of tofu in a seaweed pouch or cloth and squeeze out as much water as possible.

Combine the squeezed tofu and chopped greens in a bowl. Add seasoned salt, sesame seeds, and sesame oil, then mix thoroughly.