Julienne the daikon radish with a slicer. Soak in water and drain away the excess water well in a sieve.
Use the leaves of the chrysanthemum greens. Chop into 1 cm lengths.
Mix the daikon radish and chrysanthemum greens, serve on a plate, put a soft-poached egg on top.
Heat sesame oil in a frying pan. Add chirimen jako fish and stir-fry until crispy.
Add the ☆ seasonings to the Step 4 frying pan. Cook until the alcohol has evaporated, and turn off the heat.
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.
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.