Fried Daikon Radish with Crispy Bacon
Toothpicks can be a cooking tool. Japanese toothpicks are usually made with wood, so it's ok to boil or fry them with ingredients.
Photographed by Takashi Yoshida
Calorie count is for a piece.
Ingredients (Makes 16)
- 8 cm daikon radish
- 8 strips bacon
- 1 tsp garlic (grated)
- Curry powder, to taste
- Salt, to taste
- Lemon (cut into wedges), to taste
- Oil for deep-frying
Cut the daikon radish in half, then cut each half into eight wedges. Cut the bacon in half.
Place the daikon radish in a bowl and coat with the grated garlic.
Roll each piece of daikon radish fairly tightly with a piece of bacon. Use a toothpick to hold the bacon in place, then lightly coat the bacon-rolled daikon radish in flour.
Heat your oil for deep-frying to 180°C and deep-fry the bacon-rolled daikon radish until the daikon radish begins to brown and the bacon becomes crisp.
Mix together curry powder and salt. Serve with the salt-and-curry-powder mixture and lemon wedges on the side.