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

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The ingredients needed to prepare Japanese-style Daikon Radish and Chrysanthemum Greens Salad with Jako Fish:
  1. Get 5 cm length Daikon radish
  2. Prepare 1 Chrysanthemum greens
  3. Use 1 tbsp Chirimen jako (semi-dried salted tiny sardines)
  4. Get 1 tbsp Sesame oil
  5. Take 2 tbsp ☆Mentsuyu (3x concentrate)
  6. Use 1 tbsp ☆Sake
Instructions to make Japanese-style Daikon Radish and Chrysanthemum Greens Salad with Jako Fish:
  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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