Perfect Daikon Steak That Melts in Your Mouth

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is healthier.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos is often cheaper.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine vinegar

Combining rice vinegar and sugar mimics mirin's sweetness.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

Cut about 350g of daikon into 3.5 cm (1 ½-inch) rounds.

Peel each piece with a vegetable peeler.

Chamfer the edges of each daikon round to prevent breaking during cooking.

Create shallow cuts about 5mm (about ¼-inch) deep in a grid pattern on one side of each daikon round.

Pour enough water to cover the daikon into a large pot and add a pinch of salt.

Start the heat on high and immediately add your daikon rounds.

Once the water reaches a rolling boil, reduce the heat and let them simmer gently for a full 30 minutes or until fork-tender.

While the daikon cooks, heat 1 tbsp olive oil in a large skillet over low heat and add 2 cloves of thinly sliced garlic.

Cook the garlic slowly for about 3 minutes until it turns golden and crispy, then remove and set aside.

Leave the garlic oil in the pan for searing later.

Boil 180g of peeled and cut starchy potatoes in salted water until fork-tender, about 10 to 15 minutes.

Drain the potatoes and mash them while still steaming hot, adding ½ tbsp butter and mixing until absorbed.

Gradually stream in 2 tbsp of room temperature milk while stirring until creamy.

Drain the daikon and let them sit in their own steam for a few minutes to dry out.

Heat the reserved garlic oil in the pan over medium heat and place the daikon scored-side down, searing for 3 full minutes until golden crust forms.

Flip the daikon and sear the other side for 2 to 3 minutes.

Whisk together 1 tbsp soy sauce, 1 tbsp mirin, 1 tbsp red wine, and 1 tsp light brown sugar.

Pour the glaze around the steaks, swirl, and simmer until syrupy.

Turn off the heat, flip the steaks to coat the patterned side in the sauce, and allow residual heat to finish cooking.

Place a mound of mashed potatoes on each plate, sprinkle with dried parsley and cracked black pepper, and top with one or two daikon steaks.

Drizzle with toasted sesame oil, scatter garlic chips, and finish with chopped green onions and shichimi togarashi.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens