I approached the concept of this dish as a classic Japanese dish reinvented . Daikon when cooked are meaty, juicy, and slightly sweet. They still taste like you would expect daikon to taste – but a more comforting version of itself. By allowing them to brown on both sides, you get a crunchy outer crust which is a fun way to enjoy daikon. From there, you allow the daikon to soak in a konbu and bonito broth to really infuse some classic, delicate Japanese flavors.
Everything else is my play on complementing the daikon “steaks” to create a balanced and satisfying meal. Feel free to play around and create your own composition!
- Daikon Radish (1)
- Tomatoes (2)
- Shiitake Mushrooms (Small handful)
- Bonito Flakes (1 tbsp)
- Konbu (1 inch piece)
- Chives (2 tbsp chopped)
- Soy Sauce (4 tbsp)
- Mirin (1 tbsp)
- Brown Rice Vinegar (1 tsp)
- Brown Rice Syrup (2 tsp)
- Lemon Zest (1 tsp)
- Broth (1 cup)
- Salt + White Pepper
- Peel and slice the daikon into 1/2-inch thick slices.
- Drizzle a little oil into a pan and spread out into an even layer.
- Add to the pan the daikon slices. Raise the heat to medium-low and allow the daikon to cook.
- While the daikon is cooking, cut up the konbu into smaller pieces into the pan. Also add in 1 tbsp of the chopped chives.
- In a small bowl, whisk together the soy sauce, miring, brown rice vinegar, brown rice syrup (or sugar), and lemon zest. Spoon half of this mixture over the daikon and allow the liquid to become absorbed.
- Once the liquid has been absorbed and the daikon are sizzling, flip over.
- Slice up the shiitake mushrooms and add to the pan. Pour in the rest of the whisked mixture
- Pour the rest of the whisked mixture in and allow the mushrooms and daikon to absorb this liquid.
- Once the liquid is gone, remove the daikon and shiitake to a separate plate.
- Slice up your tomatoes into 1/2-inch slices (similar to the daikon), and lay down in the pan. Pour in half of the broth and season with a little. Sprinkle in half of the bonito flakes to be absorbed by the tomatoes and broth.
- While the tomatoes are cooking, occasionally spoon the broth in the pan atop the tomatoes.
- After about 5 minuets, turn over the tomatoes. Add the shiitakes back to the pan.
- Pour in the rest of the broth, add the rest of the bonitos and continue to occasionally spoon the broth atop the tomatoes to keep the flavors going.
- You want to cook the tomatoes until they are soft, but not breaking apart (I would give it about 10-15 minutes over a lower heat).
- When ready to serve, combine the daikon steaks with the tomatoes and shiitake. I made a side of quinoa to pair with this dish, but you could do any grain you desire.