Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Daikon | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 Pound(s) daikon
- 3 Tablespoon(s) vegetable oil
- 2 Tablespoon(s) soy sauce
- =
Directions
Peel the skin off the daikon.
In a grid, cut lightly into the top and bottom of the daikon slices, approx 1/8 inches deep. This is to allow the daikon to cook faster and abosrb the soy sauce.
At medium to low heat with 3 tbsp oil, fry the daikon slices, both sides until cooked.
The color of the daikon will change to half transparent white. It should also be tender enough to allow a chopstick to pass through the middle.
Once cooked, put the heat medium to high and pour the soy sauce over the daikon slices.
By flipping the daikon slices, let them absorb the soy sauce. Do this for 20 to 30 seconds.
Serve and eat.