Recipe: Karasumi Daikon

Recipe: Karasumi Daikon

by Jessica Thompson
Stripes Japan
Recipe: Karasumi Daikon
 
Servings: 4
 
INGREDIENTS

 

  • 1 sac of karasumi (dried, salted mullet roe), approx 12-15cm long
  • 10cm length of daikon, sliced 3mm thick (apple, pear, and cucumber also work well)
  • Drinking or cooking sake (optional; this softens the karasumi and adds a little extra aroma)
  • Ponzu or sesame oil, to serve (optional)
 
PREPARATION
 
  • Remove skin from karasumi.
  • Rub roe with sake. Add a little extra sake to a frying pan.
  • Heat the frying pan over a medium-high heat, and fry roe for 30 sec to 1 min on each side.
  • Once skin is crispy and the inside is still slightly soft and moist, remove karasumi from pan and cut into 3mm-thick slices.
  • Arrange karasumi and daikon slices on a plate, alternating the order. Serve as is or with a little ponzu or sesame oil.

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