Steps

1. Peel and cut the 250g of radish into 1cm thick half-moons.
   🕒 00:40
2. Place the cut radish in a microwave-safe container, cover with plastic wrap, and microwave on 600W for 3.5 minutes.
   🕒 00:45
3. Drain the microwaved radish in a colander and let it cool.
   🕒 00:56
4. Place 1 tbsp of Mirin (Sweet Rice Wine) in a microwave-safe container and microwave on 600W for 30 seconds to evaporate the alcohol.
   🕒 01:01
5. Add 1 tbsp of Soy Sauce, 1 tbsp of Vinegar, and 1 tbsp of Sugar to the microwaved Mirin (Sweet Rice Wine) and mix well.
   🕒 01:10
6. Finely chop the 3 green onions.
   🕒 01:18
7. Place the cooled radish in a cooking bag, add 1 tbsp of all-purpose flour, close the bag, and coat the radish evenly with the flour.
   🕒 01:31
8. Heat vegetable oil in a frying pan over medium heat.
   🕒 01:46
9. In a bowl, whisk together 1 beaten egg and a pinch of salt and pepper.
   🕒 01:57
10. Dip the flour-coated radish into the beaten egg and arrange them in the heated frying pan.
    🕒 02:06
11. Once browned, flip the radish and cook until golden brown on both sides. If there's leftover beaten egg, dipping twice and cooking thoroughly will create a golden-baked finish.
    🕒 02:28
12. Remove the radish from the pan once both sides are browned.
    🕒 03:04
13. Pour the sauce, made by mixing the seasoning ingredients and chopped green onions, over the radish on a plate. The sauce will absorb into the outer egg coating, making it delicious.
    🕒 03:21
14. Drizzle mayonnaise over the entire dish and sprinkle with ichimi togarashi (chili powder) if desired.
    🕒 03:42