Daikon radish steak
When grilling daikon steak, do not add sesame oil from the beginning, as this will cause the aroma to dissipate. Instead, add the oil at the end. This way, even a small amount of sesame oil will release a sufficient aroma.
Peel the daikon radish thickly, cut into 3cm slices, and make small cuts on both sides to allow the flavor to penetrate
Add a pinch of salt to a pot filled with rice water, add the daikon radish, turn on the heat and simmer for about 30 minutes
Boil until you can easily insert a bamboo skewer into the blunt end of the rice, then discard the rice water and boil the rice briefly in water to remove any stubborn bits
Combine the seasonings for the marinade in a bowl and marinate the daikon radish removed from step (3) for about 10 minutes
Heat salad oil in a frying pan and fry the daikon radish. Once browned, flip it over, add the remaining marinade from [4] and fry until golden brown. Finish by adding a small amount of sesame oil for flavor
Place on a plate, pour the remaining sauce over it, and garnish with radish sprouts, if available
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- Japanese white radish
- About 12 cm
-
- Rice water
- Appropriate amount
-
- salt
- Small amount
-
[Pickled soup]
- soy sauce
- 3 tablespoons
-
- Mirin
- 3 tablespoons
-
- sugar
- 1 tablespoon
-
- Salad oil
- 1 tablespoon
-
- sesame oil For finishing with
- Appropriate amount
-
- Radish sprouts for garnish (lightly blanched)
- 4
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