Japanese-style Daikon Radish and Chrysanthemum Greens Salad with Jako Fish

• 5 cm length Daikon radish
• 1 Chrysanthemum greens
• 1 tbsp Chirimen jako (semi-dried salted tiny sardines)
• 1 tbsp Sesame oil
• 2 tbsp Mentsuyu (3x concentrate)
• 1 tbsp Sake

1. Julienne the daikon radish with a slicer.
2. Soak in water and drain away the excess water well in a sieve.
3. Use the leaves of the chrysanthemum greens.
4. Chop into 1 cm lengths.
5. Mix the daikon radish and chrysanthemum greens, serve on a plate, put a soft-poached egg on top.
6. Heat sesame oil in a frying pan.
7. Add chirimen jako fish and stir-fry until crispy.
8. Add the seasonings to the Step 4 frying pan.
9. Cook until the alcohol has evaporated, and turn off the heat.
10. Pour the piping hot Step 5 sauce on top right before eating and enjoy.

radish, chrysanthemum greens, chirimen jako, sesame oil, sake

Taken from cookpad.com/us/recipes/167746-japanese-style-daikon-radish-and-chrysanthemum-greens-salad-with-jako-fish (may not work)