Crispy Daikon Radish and Chrysanthemum Leaf Salad

Crispy Daikon Radish and Chrysanthemum Leaf Salad

A crispy and aromatic side dish.

Cooking time
15 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

5 cm (2 in.)


1 Tbsp

1/2 Tbsp

1 tsp


  1. 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.
  2. 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.
  3. 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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