Easiest Way to Make Yummy Japanese-style Daikon Radish and Chrysanthemum Greens Salad with Jako Fish

Japanese-style Daikon Radish and Chrysanthemum Greens Salad with Jako Fish. Great recipe for Japanese-style Daikon Radish and Chrysanthemum Greens Salad with Jako Fish. 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.

Kikkoman Cookbook mainly introduces Japanese dishes using Kikkoman Soy Sauce. Easily search for various recipes for fried, stewed and other foods. You can find something for parties at home, treating guests, and everyday meals. You can have Japanese-style Daikon Radish and Chrysanthemum Greens Salad with Jako Fish using 6 ingredients and 6 steps. Here is how you cook that.

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

1. Prepare 5 cm of length Daikon radish.
2. You need 1 of Chrysanthemum greens.
3. Prepare 1 tbsp of Chirimen jako (semi-dried salted tiny sardines).
4. You need 1 tbsp of Sesame oil.
5. It’s 2 tbsp of ☆Mentsuyu (3x concentrate).
6. You need 1 tbsp of ☆Sake.

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. Since the jako are fried on medium-high heat, please don't take your eyes off of them and stir them ar.

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

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..

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