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Agedashi (agedashi radish) | Recipe transcription by Bon-chan from the cooking class

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Cooking class Bon-chan

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Ingredients

Radish (for frying) : 400g
大根(大根おろし用) : 100g
片栗粉 : 大さじ3
めんつゆ : 適量
一味唐辛子 : 適量
小ネギ : 適量

Time required

25minutes

Procedure

1) 下準備をする 00:30
Cut the daikon radish (for frying) into 1.5-2cm wide pieces, then cut into ginkgo slices.
Grate the radish (for grated radish).
Put potato starch and daikon radish (for frying) in a bag, add air, close the bag, and shake to coat.
2) fry 01:06
Add oil (not listed) to a pot and heat until it reaches 160-170 degrees.
Add daikon radish (for frying) sprinkled with potato starch and fry.
Once the potato starch has solidified, turn it over and fry for about 10 minutes.
Check that it is cooked through by inserting a bamboo skewer into it, then take it out and drain the oil.
3) Serve 01:36
Arrange 2 on a plate.
Add radish (for grated radish).
Finished with mentsuyu, green onions, and chili pepper.

Point

・We use a concentrated type of noodle soup.
・Do not touch the daikon radish (for frying) immediately after adding it.
・I use finely chopped small onions.
・You can add small onions and chili peppers to your liking.
・Use the radish without peeling it.
・When frying, fry until the radish becomes soft.