1/2 teaspoon chile-garlic sauce (such as Sriracha®)
1 1/2 cups vegetable oil for frying
Place the daikon in a large bowl and sprinkle with the salt. Refrigerate for 30 minutes.
Drain daikon. Stir in the garlic, onion, egg, bread crumbs, pepper, paprika, and chili garlic sauce. Mix well. Form into 8, small round patties.
Pour oil into a large skillet. Heat over medium heat. Fry patties in the hot oil until firm and nicely brown, about 3 minutes per side. Drain on paper towels.
Red and White Salad
Ingredients and Directions: 2 parts finely shredded daikon, 1 part finely shredded carrot, salt lightly and let sit 5 minutes, then squeeze out. Dress with a sweet-sour dressing made from 1/2 cup rice vinegar heated to dissolve 1/4 cup sugar and 1/4 tsp salt, then cooled to room temperature before use. Let salad stand at least 30 minutes before serving; will keep up to 3 days if refrigerated. This last is great with any sort of spicy or rich food.
Daikon Leaves on Rice (Furikake)
Daikon leaves or turnip leaves: the equivalent of the leaves of one root (you might have to increase that particular ingredient. Do experiment!)
Seame oil: 1 + 1/2 tablespoons
Sake/Jappanese cooking sake: 2 tablespoons
Mirin/sweet sake: 1 + 1/2tablespoons
Soy sauce: 1 + 1/2 tablespoons
Katsuo Bushi/dry bonito shavings: 2 pinches
White roasted sesame: 2 tablespoons
If you have them, dried small shrimps (saura ebi or others) or small dried fish
Wash the leaves throroughly and cut thin.. Heat frying pan and pour sesame oil in it.
Fry daikon/turnip leaves over a strong fire.. Once they have become soft, add sake, mirin, and soy sauce once at a time and fry each time until ingredient is absorbed.
Add seame seeds and katsuo bushi and fry just a little. If you have the shrimps and fish first fry them over a frypan with as they are and add them at the last moment with the sesame seeds and katsuo bushi..