Daikon Salad with Tempura-crumbs and Jako Fish
- 10 cm-length Daikon (white radish)
- 25 grams Jako Fish (semi-dried salted baby sardines)
- 2 to 3 tablespoons Tempura crumbs
- 2 tbsp Sesame oil
- 2 tbsp Soy sauce
- 1 tsp Sugar
- 1 tbsp Ponzu
- 1 as required Wasabi
- 1 as required Green onion ( or shiso leaves)
- Cut the daikon into 5cm-lenghs and peel.
- Slice as thinly as you'd like.
- (I like it slightly chunky.)
- Soak in water just before serving.
- Put the sesame oil and jako fish in a frying pan.
- Start to heat over medium heat and fry until the jako fish is crispy.
- Be careful because they splatter.
- Add the soy sauce and sugar.
- Turn off the heat and add the ponzu sauce and wasabi.
- Drain the daikon in a colander and pat dry well.
- Place the daikon in a serving dish and pour the Step 4 dressing over the salad.
- Garnish with the tempura crumbs and chopped green onion.
- Stir well and serve.
- 27/02/2010 I increased the quantity of daikon and seasonings.
- I changed the photos too.
tempura crumbs, sesame oil, soy sauce, sugar, ponzu, wasabi, onion
Taken from cookpad.com/us/recipes/148392-daikon-salad-with-tempura-crumbs-and-jako-fish (may not work)