Steps

1. Peel the skin off 300g of Daikon Radish.
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2. Cut the daikon into bite-sized pieces, about 1.5cm cubes.
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3. Place the cut daikon and 1 tsp of Chicken Broth Powder into a cooking bag. Close the bag and knead to allow the seasoning to penetrate the daikon.
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4. Once the seasoning is evenly distributed, add 1.5 tbsp of All-Purpose Flour and 1.5 tbsp of Potato Starch. Close the bag and shake to coat the daikon evenly with the flour mixture.
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5. Heat oil in a frying pan to a depth of about 2cm over medium heat.
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6. When the oil is hot enough (around 160 degrees Celsius) that it gently sizzles when a chopstick is inserted, add the flour-coated daikon into the oil.
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7. To prevent the coating from coming off, gently touch the daikon pieces with a chopstick so they don't stick together, and leave them undisturbed until the coating sets. Switch to medium-high heat at this stage. (Key Tip!) Since the coating can easily come off, avoid touching it too much at the beginning of frying.
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8. Once the coating has firmed up, gently separate the daikon pieces with a chopstick and fry for about 7 minutes until the coating is golden brown and a chopstick can easily pierce through.
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9. Remove the fried daikon onto paper towels and drain the excess oil thoroughly.
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10. Transfer the drained daikon to a bowl. Add approx. 0.5 tbsp of Aonori (Dried Green Seaweed) and Salt to taste. Toss to coat the daikon evenly with the salt and aonori. (Key Tip!) Using the sweeter part of the daikon, closer to the leaves, will reduce its spiciness and make it more delicious. You can substitute consommé for the chicken broth powder.
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