Fried Daikon Radish

1. 1

   Cut the daikon radish into shapes of shrimp, scallop, tonkatsu cutlet and fish.

2. 2

   Peel the skin off the shrimp shape, for the fish shape, leave the skin on but round the edges, and for the other shapes, peel the skin and round the edges.

3. 3

   Season everything with salt and pepper and dredge in flour.

4. 4

   Shake off any excess flour.

5. 5

   Coat in a beaten egg and then apply a layer of panko.

6. 6

   Fry in a pan of oil at 170C until golden brown.

7. 7

   Drain off the excess oil and serve with julienned cabbage to complete.

* Per serving · 4 servings · Values may vary.

No additional tips available.