Japanese Fried Fish with Daikon sauce

Japanese Fried Fish with Daikon sauce

Source : Mix Soy Sauce Ginger And Sugar And Spread On Fish Both Side Cut Carrot Lotus Root Green Pepper And Mushroom Fry Vegetables In 1cm Deep Oil Pan Coat ...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : January 10, 2026

Step:

  1. Mix soy sauce, ginger and sugar, and spread on fish both side.

    Japanese Fried Fish with Daikon sauce recipe step 1 photo

  2. Cut carrot, lotus root, green pepper and mushroom.

    Japanese Fried Fish with Daikon sauce recipe step 2 photo

  3. Fry vegetables in 1cm deep oil pan.

    Japanese Fried Fish with Daikon sauce recipe step 3 photo

  4. Japanese Fried Fish with Daikon sauce recipe step 4 photo

  5. Coat fish with starch and fry in oil pan.

    Japanese Fried Fish with Daikon sauce recipe step 5 photo

  6. Japanese Fried Fish with Daikon sauce recipe step 6 photo

  7. Peel the skin and grind Daikon Radish

    Japanese Fried Fish with Daikon sauce recipe step 7 photo

  8. Japanese Fried Fish with Daikon sauce recipe step 8 photo

  9. Bring to boil 400ml water and seasoning, after boil put ground Daikon Radish

    Japanese Fried Fish with Daikon sauce recipe step 9 photo

  10. Mix starch with water and put it in boiling Daikon sauce to make thick and boil for a few minutes.

    Japanese Fried Fish with Daikon sauce recipe step 10 photo

  11. Dish fried fish and vegetables. Pour Daikon sauce on it.

    Japanese Fried Fish with Daikon sauce recipe step 11 photo

  12. Today's dinner

    Japanese Fried Fish with Daikon sauce recipe step 12 photo

Ingredients

  1. 300 g fish (swordfish)
  2. 1 teaspoon grind ginger
  3. 1 tablespoon soy sauce
  4. 1/2 teaspoon sugar
  5. 1/2 cup Katakuri starch or any starch
  6. 1 small carrot
  7. 50 g lotus root
  8. 1 green pepper
  9. 50 g Maitake mushroom
  10. Daikon Radish sauce
  11. 300 g Daikon Radish
  12. 1 tablespoon Dashi powder(Japanese fish bouillon powder)
  13. 1/2 tablespoon soy sauce
  14. 1/2 tablespoon sugar
  15. 400 ml water
  16. 2 tablespoon Katakuri starch
  17. 3 tablespoon water

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