Daikon Salad with Tempura-crumbs and Jako Fish
Daikon Salad with Tempura-crumbs and Jako Fish

Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, daikon salad with tempura-crumbs and jako fish. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Daikon Salad with Tempura-crumbs and Jako Fish is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Daikon Salad with Tempura-crumbs and Jako Fish is something that I have loved my entire life. They’re nice and they look wonderful.

There are lots of recipes to make salads using Daikon radish in Japan. Daikon is a very common vegetable Japanese people use all year round Daikon is a white long radish used in many Japanese dishes. It is usually cooked in soup or Nimono (boiled and seasoned vegetables).

To begin with this recipe, we must first prepare a few components. You can cook daikon salad with tempura-crumbs and jako fish using 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Daikon Salad with Tempura-crumbs and Jako Fish:
  1. Get 10 cm-length Daikon (white radish)
  2. Make ready 25 grams Jako Fish (semi-dried salted baby sardines)
  3. Prepare 2 to 3 tablespoons Tempura crumbs
  4. Prepare 2 tbsp Sesame oil
  5. Prepare 2 tbsp Soy sauce
  6. Make ready 1 tsp Sugar
  7. Get 1 tbsp Ponzu
  8. Make ready 1 as required Wasabi
  9. Make ready 1 as required Green onion ( or shiso leaves)

In general, sunomono is best made with. Daikon oroshi means grated daikon radish in Japanese. This traditional, white snow-like condiment enhances dishes, like fish, udon, and soba It is also recommended to eat the fish and daikon oroshi with some soy sauce as well. When the daikon oroshi is provided with tempura, blend the daikon.

Instructions to make Daikon Salad with Tempura-crumbs and Jako Fish:
  1. 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.
  2. Put the sesame oil and jako fish in a frying pan.
  3. Start to heat over medium heat and fry until the jako fish is crispy. ※ Be careful because they splatter.
  4. Add the soy sauce and sugar. Turn off the heat and add the ponzu sauce and wasabi.
  5. 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.
  6. Stir well and serve.
  7. 27/02/2010 I increased the quantity of daikon and seasonings. I changed the photos too.

Daikon contains various enzymes that break down protein, fat and starch. That's why tempura or grilled oily fish is accompanied by grated daikon. Cooking daikon takikomi gohan is not difficult. Simply place daikon and aburaage on the rice with seasoned dashi stock and cook just like normal rice. Daikon is a radish, so it's a member of the brassica family along with familiar cool-weather favorites like cauliflower, brussels sprouts, and turnips, and funkier family If your daikon comes with the leaves still attached, cut them off and store both pieces separately in the refrigerator.

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