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

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.

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.

Arrange 2 on a plate.
Add radish (for grated radish).
Finished with mentsuyu, green onions, and chili pepper.