Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, crispy abura-age and jullienned daikon salad. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Crispy Abura-age and Jullienned Daikon Salad is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Crispy Abura-age and Jullienned Daikon Salad is something that I’ve loved my entire life. They’re nice and they look fantastic.

We hope you got insight from reading it, now let's go back to crispy abura-age and jullienned daikon salad recipe. Here is how you achieve that. Daikon has a mild flavor and adds great texture and crunch to a salad. Pour boiled water over the aburaage to remove the excess oiliness.

To begin with this recipe, we must first prepare a few ingredients. You can have 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:

1. Take 12 cm in length Daikon radish (the upper part)
2. Prepare 1 Aburaage
3. Prepare 1 tsp ＊ Sesame oil
4. Get 1 tsp *Soy sauce
5. Get 1 tsp *Mirin
6. Get 1 handful Shredded dried nori seaweed
7. Make ready 2 tbsp Tasty ponzu to your liking
8. Make ready 1 Ra-yu

Frying with sesame oil adds a nice flavour. 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 make this salad healthier, I used crispy aburaage with seasonings instead.

Instructions to make Crispy Abura-age and Jullienned Daikon Salad:

1. 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.
   1. Heat sesame oil in a frying pan. Fry abura-age until it is crispy. Add the soy sauce and mirin and continue to fry.
2. 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.
3. 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.
4. 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.

The daikon salad which I tried in a bar before had crunchy, deep-fried spring roll pastry pieces as a topping. To make this salad healthier, I used crispy aburaage with seasonings instead. After jullienning the daikon soak in water. Crispy Abura-age and Jullienned Daikon Salad step-by-step. Pour boiled water over the aburaage to take away the surplus oiliness.

So that is going to wrap it up with this exceptional food crispy abura-age and jullienned daikon salad recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!