Cut the cod into bite-sized pieces and remove any bones.
Cut the paprika vertically.
Grate the daikon radish and keep it in water for a while and drain the water.
Let the dashi stock boil in a pan and add sake, soy sauce, usukuchi soy sauce and mirin.
Add the well drained grated daikon radish and stop the fire.
Dust the fish in katakuriko, and dredge in the beaten egg mixture.
Sprinkle katakuriko once more.
Deep fry it till it becomes crispy and deep fry the paprika too.
Drain the oil well.
Dish it up, heat up the dashi stock and pour some on then it is ready.
Sprinkle some thin green onions or scallions or grated ginger or bonito flakes to taste.
Story Behind this Recipe
I bought cod on sale, and made it into my favorite agedashi style dish!
- Coat the cod with batter twice so it will have a soft texture when you eat it and to keep the oil from splattering while you deep fry it. - Wash the daikon radish once it is grated, otherwise it may become a bit smelly when it's heated.