Variety to Serving Tasty Daikon Salad with Tempura-crumbs and Jako Fish
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To prepare an unforgettable Daikon Salad with Tempura-crumbs and Jako Fish, here are the materials needed:
- You need 10 of cm-length Daikon (white radish).
- Get 25 grams of Jako Fish (semi-dried salted baby sardines).
- Prepare 2 of to 3 tablespoons Tempura crumbs.
- Provide 2 tbsp of Sesame oil.
- Take 2 tbsp of Soy sauce.
- Get 1 tsp of Sugar.
- Get 1 tbsp of Ponzu.
- Provide 1 of as required Wasabi.
- Prepare 1 of as required Green onion ( or shiso leaves).
After readying the materials, now you are ready to prepare your tasty Daikon Salad with Tempura-crumbs and Jako Fish by following the procedures on this section:
- 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..
This part of the daikon is suitable to eat without cooking, e.g. salad or daikon oroshi (大根おろし, finely grated daikon). Enjoy the raw flavour and texture of the daikon. Daikon oroshi is used as a condiment for tempura, grilled fish, and soba noodles etc. Jakoten (じゃこ天) is made from small fish caught nearby that are blended into a paste and then fried. It is a special product of Uwajima in southern Ehime Prefecture.
Recipe : Daikon Salad with Tempura-crumbs and Jako Fish
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