Japanese-style Daikon Radish and Chrysanthemum Greens Salad with Jako Fish

Name: Japanese-style Daikon Radish and Chrysanthemum Greens Salad with Jako Fish
Yield: 1 serving
Cuisine: American
Ingredients: 5 cm length Daikon radish; 1 Chrysanthemum greens; 1 tbsp Chirimen jako (semi-dried salted tiny sardines); 1 tbsp Sesame oil; 2 tbsp ☆Mentsuyu (3x concentrate); 1 tbsp ☆Sake

cookpad.japan @cookpad_jp

You can eat a lot of daikon radish in this salad.

The water draws out of the vegetables, so add the piping hot sauce right before eating. Prepare up to Step 3 in advance, and proceed the recipe from Step 4 right before eating. I made a little bit extra amount of sauce, please use to your liking.
You can substitute the chrysanthemum greens with mizuna leaves, or shiso leaves. For 1-2 servings. Recipe by Taunbi-

You can eat a lot of daikon radish in this salad.

cookpad.japan @cookpad_jp

You can eat a lot of daikon radish in this salad.

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Ingredients

1 serving

5 cmlength Daikon radish
1Chrysanthemum greens
1 tbspChirimen jako (semi-dried salted tiny sardines)
1 tbspSesame oil
2 tbsp☆Mentsuyu (3x concentrate)
1 tbsp☆Sake

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Steps

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.