Recipe of Super Quick Homemade Japanese-style Daikon Radish and Chrysanthemum Greens Salad with Jako Fish

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The ingredients needed to make Japanese-style Daikon Radish and Chrysanthemum Greens Salad with Jako Fish:

1. Prepare 5 cm length Daikon radish
2. Make ready 1 Chrysanthemum greens
3. Prepare 1 tbsp Chirimen jako (semi-dried salted tiny sardines)
4. Get 1 tbsp Sesame oil
5. Get 2 tbsp ☆Mentsuyu (3x concentrate)
6. Prepare 1 tbsp ☆Sake

Latin name: Raphanus sativus var. longipinnatus Also known Best cooked: In Western cooking, daikon greens are often just used as a garnish, but in Asian Latin name: Brassica rapa ssp. rapa Also known as: Japanese white turnip, white salad turnip. Daikon radishes originate in East Asia, where the Chinese and Japanese cultures use the roots Many varieties of daikon radish exist, each exhibiting some variation in taste, root size, color and Allow the greens to drain or dry them in a salad spinner. Place the greens inside a plastic bag or a. Japanese-style beef, daikon and cucumber salad.

Steps to make Japanese-style Daikon Radish and Chrysanthemum Greens Salad with Jako Fish:

1. Julienne the daikon radish with a slicer. Soak in water and drain away the excess water well in a sieve.
2. Use the leaves of the chrysanthemum greens. Chop into 1 cm lengths.
3. Mix the daikon radish and chrysanthemum greens, serve on a plate, put a soft-poached egg on top.
4. Heat sesame oil in a frying pan. Add chirimen jako fish and stir-fry until crispy.
5. Add the ☆ seasonings to the Step 4 frying pan. Cook until the alcohol has evaporated, and turn off the heat.
6. Pour the piping hot Step 5 sauce on top right before eating and enjoy.

Place the greens inside a plastic bag or a. Japanese-style beef, daikon and cucumber salad. Daikon is an enormous, mild white Japanese radish. It can be eaten raw or cooked and adds a wonderful crunch to salads. In sushi bars its shredded into a white cloud and served with sashimi.

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