Peel the radish and slice it into 0.3–0.5 cm thick pieces. If the radish is large, cut into half-moon shapes.

Boil water and add 1/3 tsp salt. Blanch the radish slices for 40 seconds to 1 minute.

Drain the radish slices in a sieve and remove excess water.

Place the blanched radish slices in a plastic bag and add 2/3 tbsp pancake flour. Shake to coat evenly.

In a bowl, mix 2 tbsp pancake flour with cold water to create a batter with a flowing consistency.

Dip the radish slices into the batter, ensuring they are fully coated.

Heat a pan and add cooking oil. Place the battered radish slices in the pan.