Crispy Bacon and Daikon Radish Roll-ups
Toothpicks are widely used in Japanese cooking. They are usually made out of wood, so it's safe to simmer, grill, or fry them along with various 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 the salt and curry powder. Serve along with lemon wedges on the side.