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Before you jump to Japanese-style Daikon Radish and Chrysanthemum Greens Salad with Jako Fish recipe, you may want to read this short interesting healthy tips about Strength Boosting Snack foods.
Wholesome eating encourages a feeling of wellness. When we eat more healthy snacks and a smaller amount of the detrimental ones we typically feel much better. A bit of pizza will not have you feeling as healthy as ingesting a fresh green salad. Choosing healthier food choices can be tough if it is snack time. Finding goodies that really help us feel better and increase our energy levels often involves lots of shopping and painstaking reading of labels. Here are some healthy snacks which you can use when you need a fast pick me up.
Certain foods made from whole grains are fantastic for a easy snack. A mid-morning snack of whole grain bread coupled with some protein will sustain you until it’s time for lunch break. When you require a fast treat on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Deciding on whole grain foods is always better than eating the refined grains we commonly find in our grocery stores.
You will find lots of healthy snack foods you can choose that don’t involve a lot of preparation or searching. When you make the decision to be healthy, it’s easy to find what you need to be successful at it.
We hope you got benefit from reading it, now let’s go back to japanese-style daikon radish and chrysanthemum greens salad with jako fish recipe. To cook japanese-style daikon radish and chrysanthemum greens salad with jako fish you only need 6 ingredients and 6 steps. Here is how you do it.
The ingredients needed to make Japanese-style Daikon Radish and Chrysanthemum Greens Salad with Jako Fish:
- Take 5 cm length Daikon radish
- Get 1 Chrysanthemum greens
- Prepare 1 tbsp Chirimen jako (semi-dried salted tiny sardines)
- You need 1 tbsp Sesame oil
- Get 2 tbsp ☆Mentsuyu (3x concentrate)
- You need 1 tbsp ☆Sake
Instructions to make Japanese-style Daikon Radish and Chrysanthemum Greens Salad with Jako Fish:
- Julienne the daikon radish with a slicer. Soak in water and drain away the excess water well in a sieve.
- Use the leaves of the chrysanthemum greens. Chop into 1 cm lengths.
- Mix the daikon radish and chrysanthemum greens, serve on a plate, put a soft-poached egg on top.
- Heat sesame oil in a frying pan. Add chirimen jako fish and stir-fry until crispy.
- Add the ☆ seasonings to the Step 4 frying pan. Cook until the alcohol has evaporated, and turn off the heat.
- Pour the piping hot Step 5 sauce on top right before eating and enjoy.
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