Daikon Salad with Tempura-crumbs and Jako Fish

Daikon Salad with Tempura-crumbs and Jako Fish

I like the good texture of tempura crumbs and jako-fish piled on daikon radish. I added a slight hint of wasabi to this dish.


Daikon (white radish)
10 cm-length ( about 300-350 g)
Jako Fish (semi-dried salted baby sardines)
20~25 g
Tempura crumbs
2 to 3 tablespoons
Sesame oil
2 tablespoons
Soy sauce
2 tablespoons
1 teaspoon
1 tablespoon
As required
Green onion ( or shiso leaves)
As required


1. Cut the daikon into 5cm-lenghs and peel. Slice as thinly as you'd like. (I like it slightly chunky.) Soak in water just before serving.
2. Put the sesame oil and jako fish in a frying pan.
3. Start to heat over medium heat and fry until the jako fish is crispy. ※ Be careful because they splatter.
4. Add the soy sauce and sugar. Turn off the heat and add the ponzu sauce and wasabi.
5. Drain the daikon in a colander and pat dry well. Place the daikon in a serving dish and pour the Step 4 dressing over the salad. Garnish with the tempura crumbs and chopped green onion.
6. Stir well and serve.
7. 27/02/2010 I increased the quantity of daikon and seasonings. I changed the photos too.

Story Behind this Recipe

I had a lot of daikon and I brought it together with the leftovers in the fridge. My family loved this.