Radish Steak
When grilling radish steaks, if you grill them in sesame oil from the beginning, the aroma will fade away, so add a scent at the end. This will give you a good aroma even if you have small amounts of sesame oil.
Peel the radish thickly, cut into 3cm pieces, and make fine cuts on both sides to allow the flavor to soak in.
Put a pinch of salt in a pot filled with rice broth, add the radish, heat it, simmer for about 30 minutes.
Try sticking the bamboo skewer from the pointless side and simmer until it passes through, then discard the rice draining liquid once, boil it lightly in water to remove the bran.
Combine the pickled soup seasonings in a bowl and soak the radish removed from [3] for about 10 minutes.
Place salad oil in a frying pan, heat it, and grill the radish. Once browned, turn it over and add the remaining pickled soup from [4] and cook until golden brown. Finish with a little sesame oil to season it.
Place on a plate, pour the remaining juice over it, and serve it if there are any new radish shoots.
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- Japanese white radish
- About 12cm
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- Rice juice
- Appropriate amount
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- salt
- Small amount
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[Pickled soup]
- soy sauce
- 3 tablespoons
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- Mirin
- 3 tablespoons
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- sugar
- 1 tablespoon
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- Salad oil
- 1 tablespoon
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- For finishing sesame oil
- Appropriate amount
-
- of radish shoots (quickly boiled)
- 4
