Crispy Abura-age and Jullienned Daikon Salad – a delicious recipe with upper, Aburaage, Sesame oil, Mirin, handful, Tasty. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Wash and peel the daikon and julienne into 6cm-lengths.
2
Pour boiled water over the aburaage to remove the excess oiliness.
3
Slice it horizontally, open up like a book and slice thinly.
4
Heat sesame oil in a frying pan.
5
Fry abura-age until it is crispy.
6
Add the soy sauce and mirin and continue to fry.
7
Soak the daikon in water to crisp it up.
8
Place the drained daikon on a serving dish and put the crispy-fried abura-age on top.
9
Garnish with the shredded nori seaweed on top.
10
If you pile it on high, it will look quite stylish like the salads that are served in restaurants.
11
Pour the ponzu and ra-yu chilli oil over the salad just before eating.
12
Mix gently and enjoy.
13
I like Japanese style dressing for this too.
12
kcal
Calories
1
g
Fat
Fat
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 12 cm in length Daikon radish (the upper part), 1 Aburaage, 1 tsp * Sesame oil, 1 tsp *Soy sauce, and more.
Yes, Crispy Abura-age and Jullienned Daikon Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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