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)

1. Cut the daikon into 5cm-lenghs and peel.
2. Slice as thinly as you'd like.
3. (I like it slightly chunky.)
4. Soak in water just before serving.
5. Put the sesame oil and jako fish in a frying pan.
6. Start to heat over medium heat and fry until the jako fish is crispy.
7. Be careful because they splatter.
8. Add the soy sauce and sugar.
9. Turn off the heat and add the ponzu sauce and wasabi.
10. Drain the daikon in a colander and pat dry well.
11. Place the daikon in a serving dish and pour the Step 4 dressing over the salad.
12. Garnish with the tempura crumbs and chopped green onion.
13. Stir well and serve.
14. 27/02/2010 I increased the quantity of daikon and seasonings.
15. 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)