Deep-Fried Daikon in Broth

Deep-Fried Daikon in Broth

Ingredients (4 servings)

  • 300g Shogoin Daikon radish
  • Potato starch, as needed
  • 8 Shishi Togarashi (small sweet green chilli)
  • 1 chive
  • 100g Momiji Oroshi (grated daikon and chili)
  • Thin trips of Nori (Kizami-Nori), as needed
  • Ponzu soy sauce (soy sauce with Yuzu citrus juice), as needed
  • Frying oil, as needed

Directions

  • (1) Cut the Shogoin Daikon radish into wedges of 3cm in length. Cook for about 10 mins in seasoning.
  • (2) Cover (1) in potato starch, and deep-fry the Daikon radishes in 180˚C cooking oil until crisp.
  • (3) Similarly, deep-fry the Shishito Togarashi chillis.
  • (4) Chop chives into small pieces.
  • (5) In a serving bowl, place (2) and (3), garnish with Momiji Oroshi, sprinkle chives, and strips of Nori on top, then dress with flavored ponzu sauce.