Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, crispy abura-age and jullienned daikon salad. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Abura-age (油揚げ), is a Japanese food product made from twice-fried soybeans. Abura-age is often used to wrap inari-zushi (稲荷寿司), and is added to miso soup. The daikon salad which I tried in a bar before had crunchy, deep-fried spring roll pastry pieces as a topping.
Crispy Abura-age and Jullienned Daikon Salad is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. They are nice and they look fantastic. Crispy Abura-age and Jullienned Daikon Salad is something which I’ve loved my whole life.
To begin with this particular 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 cook that.
The ingredients needed to make Crispy Abura-age and Jullienned Daikon Salad:
- Take 12 cm in length Daikon radish (the upper part)
- Prepare 1 Aburaage
- Take 1 tsp ＊ Sesame oil
- Take 1 tsp *Soy sauce
- Make ready 1 tsp *Mirin
- Make ready 1 handful Shredded dried nori seaweed
- Prepare 2 tbsp Tasty ponzu to your liking
- Get 1 Ra-yu
Daikon is a very common vegetable Japanese people use all year round Daikon is a white long radish used in many Japanese dishes. It is usually cooked in soup or Nimono (boiled and seasoned vegetables). Daikon has a mild flavor and adds great texture and crunch to a salad. This is a crisp, light recipe with lots of natural flavor.
Instructions to make Crispy Abura-age and Jullienned Daikon Salad:
- 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.
- Heat sesame oil in a frying pan. Fry abura-age until it is crispy. Add the soy sauce and mirin and continue to fry.
- 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.
- 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.
- 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.
Julienned daikon and carrot pickled in a sweet vinegar sauce, Namasu is a refreshing salad commonly served as a Japanese New Year's dish. Goes well with any dish - If you like lightly pickled salad, you will enjoy this dish as an appetizer or as a side to your main dishes like grilled fish and meat. Wikipedia Article About abura-age on Wikipedia. Aburage (properly called abura-age = 油揚げ) is a Japanese food product made from soybeans. It is produced by cutting tofu into thin slices and deep frying it.
So that’s going to wrap this up for this special food crispy abura-age and jullienned daikon salad recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
