Japanese cuisine · Vegetable Dishes

Daikon Steak

Thick daikon slices are pre-simmered until soft, pan-fried golden in butter and glazed with soy sauce.

Ingredients · for 4 servings

• 1 kg daikon radish
• 30 g butter
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sake
• 1 piece kombu (5 cm)
• 1 spring onion
• 1 tsp nori flakes
• Salt, pepper

Instructions

1. Peel the daikon, cut into four slices about 3 cm thick and lightly bevel the edges all around so they don't fall apart while cooking.
2. Barely cover the slices with water along with the kombu and a pinch of salt and simmer gently covered for 20-25 min., until they are translucent and a skewer slides in effortlessly.
3. Carefully lift out the daikon, drain well on paper towel and thoroughly pat both cut sides dry - this is the only way it will brown later.
4. Let the butter foam in a nonstick pan and fry the slices over medium heat for 4-5 min. per side, until they have an evenly golden-brown crust.
5. Mix soy sauce, mirin and sake, pour in and glaze the slices for 2-3 min., turning several times, until the sauce clings to them syrupy.
6. Place the steaks on warmed plates, pour over the remaining pan sauce and serve sprinkled with spring onion rings, nori flakes and fresh pepper.