Crispy Daikon Radish and Chrysanthemum Leaf Salad
A crispy and aromatic side dish.
15 minutes
83kcal
0.4g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Peel the daikon radish and cut into thin wedges. Pull off the ends of the chrysanthemum leaves, refresh with the daikon radish in ice water. Strain in a colander to thoroughly remove excess moisture.
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Use paper towel to pat away excess oil from the aburage. Slice into 5 mm (0.2 in.) width rectangular strips, cook to crispy and golden in a fry pan and cover with a small amount of soy sauce.
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Mix together (A) in a bowl, add in (1) and (2), and dress all ingredients well.
Cooking Basics
Daikon radish - quarter slices
Peel the daikon radish, cut into half vertically and then while holding both halves together with your hand, slice at consistent widths from end to end.
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