Perfect Daikon Steak That Melts in Your Mouth

By Sudachi · 45 min

Ingredients

Instructions

1. Wash the daikon, cut it into 3.5 cm thick rounds, peel them and round off the sharp edges with a peeler.
2. Score a crosshatch about 5 mm deep on one side of each round.
3. Cover the daikon with water in a large pot, add a pinch of salt, and bring to a boil on high. Lower the rounds in, then simmer for about 30 minutes until a fork goes through easily.
4. Meanwhile, heat 1 tbsp olive oil over low heat, add the thinly sliced garlic and fry until golden and crisp, about 3–4 minutes, turning and watching closely. Remove the chips to kitchen paper and keep the oil in the pan.
5. Peel the potatoes (180 g) into similar-sized pieces, cover with cold water with a generous pinch of salt, bring to a boil on high, then simmer on low for 10–15 minutes until a fork goes through easily.
6. Drain the potatoes, mash while hot, and mix in ½ tbsp butter until melted.
7. Gradually mix in 2 tbsp room-temperature whole milk until smooth, and season with ⅛ tsp salt, adjusting to taste.
8. Drain the cooked daikon and let it dry in the steam for a few minutes; pat dry carefully if needed.
9. Reheat the pan with the garlic oil over medium heat. Sear the daikon scored side down for 3 minutes until golden, then flip and sear the other side the same way.
10. Meanwhile, mix 1 tbsp Japanese soy sauce (koikuchi shoyu), 1 tbsp mirin, 1 tbsp red wine and 1 tsp light brown sugar in a small bowl.
11. When both sides are browned, pour in the sauce and swirl over the heat until slightly reduced and syrupy, then turn off the heat. Flip once more so the scored side sits in the sauce and rest a few minutes.
12. Spread the mashed potato on plates, sprinkle with dried parsley and black pepper, top with 1–2 daikon rounds, then add the garlic chips, a drizzle of toasted sesame oil, chopped green onions and shichimi togarashi (or red pepper flakes).

Summarized from Sudachi's video. Watch it for the details.

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