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Home Cooking

Tempura Daikon?

ricepad | Jun 16, 201909:15 PM     6

As I was grating some daikon tonight for the tensuyu, I got to wondering why I've never seen tempura daikon. I mean, dipping just about anything and baptizing it in hot oil makes it better, right? So why not daikon? Is it the high water content that would make it problematic? Mushrooms have a lot of water, too, but I see those all the time. Anybody ever tried it?

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