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Crispy and Fluffy Fried Daikon Radish - Recipe Video

A simple and easy to understand recipe video shows how to make Crispy and Fluffy Fried Daikon Radish.
You can enjoy 2 types of textures; the hot and fluffy texture of daikon radish and the crispy texture that comes from deep-frying. If you like, you can also add grated garlic to the sauce or starch and water mixture to thicken it, so you can adjust it to your liking.
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Cook time

30 minutes

Ingredients
2 servings

  • Daikon radish
    250 g
  • Starch
    2 tbsp
  • (A)Water
    70 ml
  • (A)Japanese sweet cooking wine (Mirin)
    1 tsp
  • (A)Light soy sauce
    1 tsp
  • (A)Japanese style granulated soup stock
    1/2 tsp
  • Frying oil
    as needed
  • Young green onion (Konegi)
    as needed

How to make

  1. 1. Add ingredient (A) to a pot and heat over medium heat. Once it boils, remove from the heat.
  2. 2. Peel the daikon radish and cut into 0.4-inch wide round slices.
  3. 3. Put Step 2 into a heat-resistant bowl, cover with a plastic wrap, and microwave for 5 to 7 minutes at 600 W. Wipe off the moisture.
  4. 4. Spread starch on the cooking tray, place the daikon from Step 3 and put starch on on both sides.
  5. 5. Add frying oil to pan and heat to 170°C (340°F). Add the daikon from Step 4 and fry for about 3 minutes. When the surface becomes crispy, remove from the pan and move it onto a tray.
  6. 6. Serve it on a plate, pour the sauce from Step 1 over and add some young green onion (konegi), and it's done!

Tips for cooking

You can adjust the amount of salt to your liking. Please make sure to wipe off the moisture from the daikon radish before applying starch. Any moisture left will make it harder to become crispy. You can substitute cake flour (pastry flour) for starch. However, it might come out slightly different. Starch gives it a more crunchy texture. We used light soy sauce so that it doesn't get too colored, but you can substitute it with dark soy sauce.

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