Radish with Agé

"Agé" is fried tofu in Japanese and this is one of the most often used ingredients of Japanese cooking.  There are many varieties of Agé and this one is thin type.  When you use Agé, it's better to soak them in boiling water first to get rid of excess oil.  I marinated Agé in light soya sauce, lemon juice, sesame oil with sliced radish.

「二十日大根と揚げの和え物」私は二十日大根がとても好き。見た目も可愛らしいし、何と言ってもさっぱりしたその味が好き。これは油抜きした薄揚げと二十日大根を薄口醤油、レモン汁、少量のごま油と一緒に和えた。箸休めにいい。