This recipe is my take on a delicious snack served at Biwa in Portland. Biwa is an izakaya that serves a wide array of Japanese drinking food. One of the most addictive dishes on the menu is the Kimchi Karaage. They take house-made daikon kimchi, coat it with a flour/starch/seasoning mixture, and fry it into crispy, tangy, spicy, nuggets of goodness. The daikon maintains some firmness, and it reminds me of a grown-up version of fried dill pickles. It's a dish I sometimes have a serious craving for so I've been working at making a home version. I've tried several flours and flour blends, and think the potato starch gives it the best crust. If you're feeling extra ambitious, Diane Morgan's book Roots, has a recipe for Biwa Daikon Kimchi. If you're not as ambitious use a good quality commercial kimchi like that made by Choi's Kimchi http://www.choiskimchi.com/

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