Daikon Radish Steak
3 servings
20 minutes
Daikon steak is an unusual dish of Japanese cuisine that surprises with its simplicity and richness of flavors. Daikon, widely used in Asian gastronomy, gains new life in this recipe, transforming from a crunchy root vegetable into a tender, caramelized treat. The slight bitterness of the radish harmonizes with the rich flavor of soy sauce, while garlic and olive oil add aromatic depth. The subtle sweetness of pine nuts and the freshness of herbs make the dish balanced and interesting. It is an excellent alternative to traditional steaks, especially for those seeking new taste experiences or following a plant-based diet. It can be served as a standalone dish or as a side to complement main Japanese dishes. An ideal choice for those looking to add a touch of Japanese sophistication to their diet.
1
To prepare the steak, the daikon should be peeled and sliced into 1-1.5 centimeter rounds. Then, make a cross-shaped cut on each round.
- Daikon: 0.5 piece
2
Boil the sliced daikon for 3-4 minutes. (use soy sauce instead of salt)
- Daikon: 0.5 piece
- Soy sauce: 2 tablespoons
3
Remove from water and dry through a strainer.
4
In a frying pan, sauté finely chopped garlic in olive oil. Then remove the garlic and add the pieces of daikon. Fry on both sides until a crust forms. Pour in a small amount of soy sauce and cover, leaving it on low heat for about three minutes.
- Garlic: 1 clove
- Olive oil: 3 tablespoons
- Soy sauce: 2 tablespoons