Daikon fries, garlic and soy sauce recipe

Ingredients

• ½ quantity of Miso, Tobanjan Chilli and Garlic Sauce
• 10½ oz (300 g) daikon (white radish)
• 2 garlic cloves, peeled and mashed to a paste
• 2 tbsp soy sauce
• sunflower oil, for deep-frying
• 6 tbsp katakuriko potato starch or cornflour (cornstarch)
• generous sprinkle of shichimi or espelette pepper

1. Make the Miso, Tobanjan Chilli and Garlic Sauce. Set aside until needed.
2. Peel the daikon (white radish) and cut into 1-cm (½-inch) thick sheets, then cut these into batons about 8 cm (3 inches) long and 1 cm (½ inch) thick.
3. Place the daikon (white radish) batons in a flat tray, mix the garlic and soy sauce well in a small bowl and pour this mixture onto the daikon (white radish). Mix the batons around to ensure they are completely coated, and let them marinate for 15 minutes.
4. Meanwhile, fill a frying pan (skillet) with sunflower oil to just over 2 cm (¾ inch) deep, and heat the oil to 160°C (320°F). If you do not have a thermometer, touch the tip of a wooden cooking chopstick inside the bottom of the pan, if fine bubbles appear on the chopstick, the oil is ready to be used.
5. Drain the daikon (white radish), discarding the soy sauce. Add the potato starch or cornflour (cornstarch) to a large plate, add the daikon (white radish), mix it thoroughly to create an outer layer of batter and shake off any excess.
6. Immediately add the battered daikon (white radish) batons into the hot oil, let them cook for 1 minute undisturbed. Using a pair of chopsticks or forks, carefully release any batons that may have stuck together, and continue frying for a further 3—4 minutes or until crisp and golden.
7. Transfer the crispy fries to a wire rack placed over a tray or large platter, let them drain for a few seconds. Sprinkle generously with shichimi or espelette pepper and serve immediately with the Miso, Tobanjan Chilli and Garlic Sauce as a dip.