Cod with Grated Daikon Radish Agedashi (Deep Fried with Savory Sauce)

Cod with Grated Daikon Radish Agedashi (Deep Fried with Savory Sauce)

Crispy and soft deep-fried cod with a savory sauce The grated daikon radish makes it refreshing! You may eat too much before you know it.

Ingredients: 3 servings

Skin-on cod fillet
2 slices ( about 240 g )
Daikon radish
1/6 ( about 200 g )
Paprika ( as you like )
Beaten egg
1 egg
to your liking
Dashi stock
200 ml
Flavoring ingredients:
Soy sauce
1 tablespoon
Usukuchi soy sauce
1 teaspoon
1 1/2 tablespoon
1 tablespoon
As required
Thin green onions or scallions
As required
Bonito flakes
As required


1. Cut the cod into bite-sized pieces and remove any bones.
2. Cut the paprika vertically.
3. Grate the daikon radish and keep it in water for a while and drain the water.
4. Let the dashi stock boil in a pan and add sake, soy sauce, usukuchi soy sauce and mirin.
5. Add the well drained grated daikon radish and stop the fire.
6. Dust the fish in katakuriko, and dredge in the beaten egg mixture.
7. Sprinkle katakuriko once more.
8. Deep fry it till it becomes crispy and deep fry the paprika too.
9. Drain the oil well.
10. Dish it up, heat up the dashi stock and pour some on then it is ready.
11. 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!