Daikon Steak with Garlic Soy Butter Sauce

By RecipeTin Japan · 40 min

Ingredients

Instructions

1. Cut the daikon into four 3 cm thick discs with flat, even cut faces. Peel them, keeping the skins, and trim the rounded edges.
2. Score a criss-cross pattern on both flat faces, about 5 mm apart and 5 mm deep. Cut the skins into square pieces.
3. Put the four daikon discs, the konbu dashi and the skin pieces in a pot and bring to a boil.
4. Lower to medium heat, cover and cook for 30-40 minutes, until the daikon is tender. Move the daikon to a plate. Strain the dashi and set it aside.
5. Heat the oil and sliced garlic over medium-low heat for 2½-3 minutes, until the garlic edges turn brown. Take the pan off the heat.
6. Strain the oil through a paper towel-lined sieve, collecting at least 1 tablespoon. Wipe any brown garlic bits out of the pan.
7. Return the garlic oil to the pan over medium heat. Fry the daikon flat side down for about 3 minutes until well browned or nearly charred. Turn and repeat on the other side.
8. Add the butter and cook 30 seconds, then turn the daikon and cook 30 seconds more.
9. Add 200 ml of the reserved dashi, the mirin, sake and soy sauce. Cover and cook for a couple of minutes, then uncover.
10. Keep cooking until the liquid reduces to about 3-4 tablespoons, basting the daikon as it cooks. Put two pieces on each plate and pour the sauce over; serve hot.

Summarized from RecipeTin Japan's video. Watch it for the details.

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