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

Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, daikon salad with tempura-crumbs and jako fish. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

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).

Daikon Salad with Tempura-crumbs and Jako Fish is one of the most well liked of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Daikon Salad with Tempura-crumbs and Jako Fish is something that I have loved my whole life. They are nice and they look wonderful.

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

The ingredients needed to make Daikon Salad with Tempura-crumbs and Jako Fish:
  1. Prepare 10 cm-length Daikon (white radish)
  2. Take 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. Prepare 1 tsp Sugar
  7. Take 1 tbsp Ponzu
  8. Prepare 1 as required Wasabi
  9. Take 1 as required Green onion ( or shiso leaves)

Daikon oroshi means grated daikon radish in Japanese. This traditional, white snow-like condiment enhances dishes, like fish, udon, and soba noodles Many first time visitors to Japan encounter the daikon oroshi at Japanese restaurants when they order grilled fish or tempura. Daikon contains various enzymes that break down protein, fat and starch. That's why tempura or grilled oily fish is accompanied by grated 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.

Cooking daikon takikomi gohan is not difficult. Daikon can be enjoyed raw, simmered, dried, boiled, steamed, and is a wonderful compliment to grilled fish, and any type of meat! Today I used the white root part of the daikon. I recommend this salad during the holiday season when your digestive system may need a break or support from all the heavy. I decided to add daikon radish to this salad as it really works well with the other flavours and textures.

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