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

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

Enjoy the freshly cooked salad with piping hot sauce.
Mix the salad with soft-poached egg and enjoy.

Ingredients: 1-2 servings

Daikon radish
5 cm length
Chrysanthemum greens
as needed
Chirimen jako (semi-dried salted tiny sardines)
1 tablespoon
Sesame oil
1 tablespoon
☆Mentsuyu (3x concentrate)
2 tablespoons
☆Sake
1 tablespoon

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.

Story Behind this Recipe

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