Crispy Abura-age and Jullienned Daikon Salad

• 12 cm in length Daikon radish (the upper part)
• 1 Aburaage
• 1 tsp * Sesame oil
• 1 tsp *Soy sauce
• 1 tsp *Mirin
• 1 handful Shredded dried nori seaweed
• 2 tbsp Tasty ponzu to your liking
• 1 Ra-yu

1. Wash and peel the daikon and julienne into 6cm-lengths.
2. Pour boiled water over the aburaage to remove the excess oiliness.
3. Slice it horizontally, open up like a book and slice thinly.
4. Heat sesame oil in a frying pan.
5. Fry abura-age until it is crispy.
6. Add the soy sauce and mirin and continue to fry.
7. Soak the daikon in water to crisp it up.
8. Place the drained daikon on a serving dish and put the crispy-fried abura-age on top.
9. Garnish with the shredded nori seaweed on top.
10. If you pile it on high, it will look quite stylish like the salads that are served in restaurants.
11. Pour the ponzu and ra-yu chilli oil over the salad just before eating.
12. Mix gently and enjoy.
13. I like Japanese style dressing for this too.

upper, aburaage, sesame oil, mirin, handful, tasty

Taken from cookpad.com/us/recipes/149031-crispy-abura-age-and-jullienned-daikon-salad (may not work)