Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, crispy abura-age and jullienned daikon salad. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Crispy Abura-age and Jullienned Daikon Salad is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Crispy Abura-age and Jullienned Daikon Salad is something that I have loved my entire life.
Crispy Abura-age and Jullienned Daikon Salad. You'd love this brilliant and simply barely sharp taste! Great recipe for Crispy Abura-age and Jullienned Daikon Salad. The daikon salad which I tried in a bar before had crunchy, deep-fried spring roll pastry pieces as a topping.
To begin with this particular recipe, we must prepare a few components. You can cook crispy abura-age and jullienned daikon salad using 8 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Crispy Abura-age and Jullienned Daikon Salad:
- Make ready 12 cm in length Daikon radish (the upper part)
- Get 1 Aburaage
- Get 1 tsp ＊ Sesame oil
- Get 1 tsp *Soy sauce
- Get 1 tsp *Mirin
- Make ready 1 handful Shredded dried nori seaweed
- Make ready 2 tbsp Tasty ponzu to your liking
- Make ready 1 Ra-yu
You can use your home-made dashi stock for this. Add Sake (Rice Wine) and Sugar, place 'Abura-age' pieces on top, and bring to the boil. I like lots of daikon in my daikon miso soup. Julienned daikon and carrot pickled in a sweet vinegar sauce, Namasu is a refreshing salad commonly served as a Japanese New Year's dish.
Steps to make Crispy Abura-age and Jullienned Daikon Salad:
- Wash and peel the daikon and julienne into 6cm-lengths. Pour boiled water over the aburaage to remove the excess oiliness. Slice it horizontally, open up like a book and slice thinly.
- Heat sesame oil in a frying pan. Fry abura-age until it is crispy. Add the soy sauce and mirin and continue to fry.
- Soak the daikon in water to crisp it up. Place the drained daikon on a serving dish and put the crispy-fried abura-age on top.
- Garnish with the shredded nori seaweed on top. If you pile it on high, it will look quite stylish like the salads that are served in restaurants.
- Pour the ponzu and ra-yu chilli oil over the salad just before eating. Mix gently and enjoy. I like Japanese style dressing for this too.
I like lots of daikon in my daikon miso soup. Julienned daikon and carrot pickled in a sweet vinegar sauce, Namasu is a refreshing salad commonly served as a Japanese New Year's dish. You'd love this bright and just slightly sharp flavor! Namasu (紅白なます) is daikon and carrot salad lightly pickled in sweetened vinegar. Transfer to a dish towel and squeeze out excess moisture.
So that’s going to wrap it up for this exceptional food crispy abura-age and jullienned daikon salad recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
