Fried daikon
The daikon radish is pre-boiled, so the frying time can be shorter. The finished product will have a slightly firm texture, so if you prefer a softer texture, try pre-boiling it for a longer time or using smaller daikon radishes
How to make it
1
Peel the daikon radish and cut it into large chunks. Put the konbu stock and daikon radish in a pot, bring to a boil, and cover with aluminum foil. Boil for about 5 minutes, then remove from heat and let cool
2
Add the daikon radish (1) to oil heated to 175°C and fry for just under a minute. Once the surface of the daikon radish is lightly browned, you can remove it from the frying pan
3
Remove to a wire rack and, once cooled, transfer to a serving dish and pour over the combined dashi stock (A). Top with bonito flakes, grated daikon radish, and black pepper to taste
Ingredients for 3 people
-
- The state of peeling radish
- 200g
-
- Bonito dashi
- 100cc
-
- Fried oil
- Appropriate amount
-
[A]
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 2 tbsp
-
- Bonito dashi
- 6 tablespoons
-
- Bonito shavings
- Appropriate amount
-
- Grated radish
- Appropriate amount
-
- Black pepper
- Appropriate amount
[PR]
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