These are all of the ingredients. I used frozen jako and green onions. You don't need to defrost, they can be added to the oil frozen! Be careful of the splashing oil!
Warm up the ★ oil and fry the jako. Stir continuously. Once they become nicely browned, move them to paper towel to remove the excess oil.
Slice the daikon and carrot into very thin strips. First use a slicer to get 1 mm slices. Since you want to cut against the grain for the daikon, first slice into rounds.
Then use a knife to cut very thin strips. If you cut like this, the length of the daikon won't be uniform, but they will be crunchy.
Soak the strips in cold water for a short time. Once they become crunchy, drain the water.
Arrange on a plate. First place the daikon and carrot. Then the green onion, then bonito flakes, followed by the jako to make a sort of mountain Dress with your choice of dressing.
I recommend using my Recipe ID: 795778, "Japanese-Style Sesame Dressing!"
By the way, I used this type of slicer. You can adjust the thickness of the slices with the screw on the bottom. There are also 3 types of blades which makes it so convenient. I love this slicer. It surpasses any other.
Story Behind this Recipe
I make this salad for my family all year long.
The point is how to cut the daikon radish! Cutting it in this way makes it crunchy, even though the lengths will be uneven. Cut thinly as you can. Since the jako are fried on medium-high heat, please don't take your eyes off of them and stir them around continuously. The aroma and the crispiness is amazing.