Deep-fried radish
The daikon radish is pre-boiled, so the frying time can be shorter. The finished product will have a slightly firm texture, so if you prefer a softer texture, try pre-boiling it for a longer time or using smaller daikon radishes
How to make it
1
Peel the daikon radish and cut it into large chunks. Put the konbu stock and daikon radish in a pot, bring to a boil, and cover with aluminum foil. Boil for about 5 minutes, then remove from heat and let cool
2
Add the daikon radish (1) to oil heated to 175°C and fry for just under a minute. Once the surface of the daikon radish is lightly browned, you can remove it from the frying pan
3
Remove to a wire rack and, once cooled, transfer to a serving dish and pour over the combined dashi stock (A). Top with bonito flakes, grated daikon radish, and black pepper to taste
Ingredientsfor 3 people
-
- Radish after peeling
- 200g
-
- Bonito stock
- 100cc
-
- frying oil
- Appropriate amount
-
[A]
- Happo Mibijin (soy sauce and mirin can be substituted)
- 2 tablespoons
-
- Bonito stock
- 6 tablespoons
-
- bonito flakes
- Appropriate amount
-
- Grated daikon radish
- Appropriate amount
-
- black pepper
- Appropriate amount
[PR]
There's still time to make your end-of-year hometown tax donation! - Popular gifts may sell out early, so hurry!
Seasonal Recommendations
As the chill of November sets in, shabu-shabu is a classic treat that warms both body and soul.
Everyone'sアレンジ recipes: Here are some variations that people are making!
Take a professional recipe, adapt it to your own style, and
share it with everyone!
