“What the frick is daikon?!” I hear you say, well its a vegtable that I keep getting in my weekly veg box and kept not knowing what to do with it (I was adding it to salads and soups). But this recipe is delicious and is deffo worth the long prep time!
1/2 daikon radish/ mooli (you need a 12 cm / 5 in long piece)
1 tbsp sesame oil (or other) for frying
For the Sauce
120 ml (1/2 cup) dashi or other broth
2 tsp mirin
2 tsp soy sauce
1 Tbsp sugar
1/2 tsp miso paste
Cut the Daikon into 4 slices about 3cm thick, then score criss-crosses on each side of each slice.
Put slices on a rack and slightly salt them, then leave in the fridge over night. This is to drain some of the water and make them easier to fry.
Remove the daikon from the fridge, and heat the sesame oil in a pan on a medium heat.
Add all sauce ingredients together in a bowl and stir.
Pan fry daikon until starting to brown, make sure you’re flipping them to cook both sides.
Add the sauce mix to the pan with the daikon, and put the lid on. Let simmer for 3-4 minutes.
Remove the lid and let the sauce reduce for 1-3 minutes. Make sure you are turning the daikon so both sides are coated in sauce.
Take the pan off the heat, scoop the thickened sauce and pour over the daikon steaks and you are ready to serve! I made a crispy green salad to go with mine! Yum!