Name: Fried Radish by 料理研究家ゆかりのおうちで簡単レシピ / Yukari’s Kitchen
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Ingredients: Radish 300g; Potato Starch 2 tbsp; All-purpose Flour 2 tbsp; [A] Soy Sauce 1 tsp; [A] Mirin (Sweet Rice Wine) 1 tsp; [A] Grated Ginger 1/2 tsp; [A] Grated Garlic 1/2 tsp

Fried Radish

by 料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen

Experience a new sensation with this fried radish, boasting the texture and flavor of french fries. Crispy on the outside and juicy on the inside, this simple and healthy recipe is incredibly addictive. Perfect as a snack!

Ingredients

Main Ingredients (2 servings)

Radish 300g
Potato Starch 2 tbsp
All-purpose Flour 2 tbsp

Seasonings

[A] Soy Sauce 1 tsp
[A] Mirin (Sweet Rice Wine) 1 tsp
[A] Grated Ginger 1/2 tsp
[A] Grated Garlic 1/2 tsp

Steps

Peel the radish with a peeler.
🕒 01:16
Cut the radish into 4cm (approx. 1.5 inch) pieces, then cut them into 7-8mm (approx. 0.3 inch) thick slices.
🕒 01:27
Place the cut radish in a resealable bag. Add Soy Sauce 1 tsp, Mirin (Sweet Rice Wine) 1 tsp, Grated Ginger 1/2 tsp, and Grated Garlic 1/2 tsp.
🕒 02:03
Mix well to coat the radish. Remove excess air from the bag and seal it.
🕒 02:16
Let it marinate for about 10 minutes. TIP: For better flavor infusion, massage the bag every 5 minutes.
🕒 02:29
Drain the liquid from the marinated radish using a colander. TIP: Excess moisture can cause oil splattering and make the coating soggy, so drain it thoroughly before coating.
🕒 03:42
Return the drained radish to the resealable bag and add All-purpose Flour 2 tbsp. Coat the radish evenly. TIP: Using only potato starch can result in a mushy texture; coating with all-purpose flour first creates a better coating.
🕒 03:59
Transfer the radish to another resealable bag. Add Potato Starch 2 tbsp and shake the bag to coat the radish evenly.
🕒 04:28
Pour about 5mm (approx. 0.2 inches) of frying oil into a frying pan and heat over medium heat for 1 to 1.5 minutes.
🕒 05:02
Carefully add the radish to the oil heated to approximately 170°C (340°F) and fry until crispy.
🕒 05:27
Do not move the radish for the first minute after adding it to the oil to allow the coating to set. Adjust the heat between medium and medium-low.
🕒 05:37
After about 1 minute, flip the radish and fry the other side until crispy.
🕒 05:54
After another 1 minute, toss the radish to fry it evenly until golden brown. TIP: Allowing it to briefly touch the air after frying can create a double-frying effect, resulting in a crispier texture.
🕒 06:04
Once golden brown, remove the fried radish from the pan.
🕒 06:31
Remove any fried bits from the oil, then fry the remaining radish in the same manner.
🕒 06:54
After frying all the radish, drain the excess oil for about 3 minutes.
🕒 07:18