Steps

1. Peel the daikon radish (300g) and cut into 1cm thick half-moon shapes.
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2. Place the cut daikon in a heatproof bowl, add soy sauce (2 tsp), sugar (1 tsp), dashi powder (1/2 tsp), and salt (a pinch), and mix well.
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3. Cover the bowl with plastic wrap and microwave on 600W for 6 minutes.
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4. While the daikon is microwaving, in a separate bowl, add egg (1) and water (2 tbsp) and whisk together.
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5. Gradually add all-purpose flour (4 tbsp) to the whisked egg mixture, stirring well to create a batter without lumps. (Tip: This batter is made slightly more voluminous for easier coating. If you have any leftover, you can use it for frying other ingredients like meat, or store it in the refrigerator to use for pancakes the next day.)
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6. Drain the microwaved daikon in a colander, making sure to thoroughly remove excess liquid.
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7. Dip the drained daikon into the prepared batter.
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8. Coat the battered daikon thoroughly with panko breadcrumbs.
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9. Heat about 5mm of oil in a frying pan over medium heat.
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10. When the oil is hot enough (test by inserting chopsticks; it should bubble gently), place the coated daikon into the pan.
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11. Flip the daikon once the bottom side turns golden brown, and cook until both sides are golden brown.
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12. Remove from the pan once both sides are colored and drain excess oil.
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13. Once drained, transfer to a plate and serve. (Tip: The daikon is seasoned from the initial step, so it's delicious as is. If you prefer a stronger flavor, serving with mayonnaise is also recommended.)
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