Steps

1. Peel 250g of Daikon Radish.
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2. Slice the peeled daikon radish lengthwise using a slicer.
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3. Julienne the sliced daikon radish into approximately 1mm thick strips.
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4. Pat the surface of the julienned daikon radish dry with paper towels.
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5. In a bowl, gradually add 1 tbsp of Mayonnaise and 2 tbsp of Water and mix until dissolved.
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6. In a separate bowl, combine 2 tbsp of Potato Starch and 3 tbsp of All-purpose Flour and mix.
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7. Add 1/4 tsp of Salt to the julienned daikon radish and mix.
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8. Mix well until moisture is released from the radish and the coating is evenly distributed. Adjust with all-purpose flour if the batter is too sticky. (Key Tip!) It may seem like there isn't enough moisture at first, but as you mix, the radish will release its own moisture, resulting in the perfect consistency.
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9. Heat oil in a frying pan to a depth of about 5mm to 1cm over medium heat.
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10. Pick up the daikon radish strips with chopsticks and place them in the heated oil. Cook over medium to medium-high heat. If they start to spread, press the edges with chopsticks to shape them.
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11. Once golden brown on one side, flip and cook the other side until golden brown.
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12. Remove from the pan once both sides are browned and drain excess oil. Cook the remaining daikon radish in the same manner.
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13. Arrange on a plate. If you feel the flavor is too light, serve with extra salt on the side.
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