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Salmon Tempura With Daikon Salad Recipe

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Ingredients for 6 servings

9 shiso leaves

1/4 pound english cucumber, julienned

1 cup honey mustard dressing, homemade or prepared

salt and freshly ground black pepper

Special equipment: a bamboo sushi mat and bamboo skewers

12 asparagus spears, trimmed and bottom 2 inches peeled

vegetable oil, for deep-frying

2 carrots, julienned

1/4 cup cornstarch

Freshly ground black pepper

1 1/4 to 1 1/2 cups cold club soda

3 (4 by 8-inch) sheets fresh salmon, about 3/8-inch thick, **see cook's note

daikon radish sprouts, for garnish

1/4 pound trimmed daikon radish, julienned

Daikon, carrot, and Cucumber Salad, recipe follows

2 teaspoons salt

3 (8 by 8-inch) sheets nori

1 tablespoon black sesame seeds

1 cup all-purpose flour

1/3 teaspoon salt

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