Daikon "Steak". This is my favorite way to make daikon! It's thick and juicy just like a steak! Plus you can use up a lot of daikon at once.

In a grid, cut lightly into the top and bottom of the daikon slices, approx ⅛ inches deep. This is to allow the daikon to cook faster and absorb the soy sauce. Tofu Steak, daikon steak, sautéed enoki mushrooms, and pan fried leek greens I was watching a Japanese cooking program many years ago in which a wizened chef placed six thick slices of daikon in a large cast iron skillet filled with hot olive oil and cooked them until they browned, which took over an hour. You can have Daikon "Steak" using 10 ingredients and 7 steps. Here is how you cook it.

Ingredients of Daikon "Steak"

Prepare 1/2 of daikon radish (you need a 12 cm / 5 in long piece).
Prepare 1 tbsp of sesame oil (or other) for frying.
You need of *For Sauce:*.
You need 120 ml (1/2 cup) of dashi or other broth.
Prepare 2 tsp of mirin.
Prepare 2 tsp of soy sauce.
Prepare 1 Tbsp of sugar.
It's 1/2 tsp of miso paste.
Prepare of **********.
It's 1 of big frying pan with a lid.

Daikon is widely available in the US market now. But it is still a mysterious ingredient for many people. Daikon ("large root" in Japanese) is a white root vegetable from the radish family. Compared to other root vegetables, daikon has a high water content and is therefore very juicy.

Daikon "Steak" instructions

Cut the daikon into 4 thick slices that are 3 cm (1 1/4 in) thick each. Cut shallow criss-cross pattern on both sides of the slices..
Put the daikon slices on a rack and let it dry out for a few hours or overnight (it helps it fry better, but if you don't have time, you can still make it!).
Mix the sauce ingredients in a small bowl and set aside..
In a big frying pan that has a lid, heat the oil on medium and fry both sides of the daikon slices until it has a nice brown color. It will take a couple minute for each side..
When both sides are browned, pour in the sauce mix in the frying pan and put on the lid. Let it cook for 3-4 minutes (the sauce should be boiling)..
Take off the lid and let the rest of the sauce boil away almost completely - it can take a few minutes. Flip the daikon over 1-3 times so both sides get covered in sauce..
When the sauce is almost gone, keep checking the pan so it doesn't burn. Turn off heat and try to spread the thickened sauce on the daikon if there's any left. You're all done!!.

Your can eat it raw (especially good in a. White snow-like finely grated Daikon (White Radish) is called 'Daikon Oroshi' in Japanese. It can be used as a condiment and often added to sauces. This is a very popular way to enjoy Beef Steak in Japan. Daikon's refreshing, spicy yet mildly sweet flavour is absolutely wonderful with oily meat..