Daikon “Steaks.” This is another instance in which I’ve had a notion of a recipe rattling around in the back of my head for a while … and finally, I have a chance to put it up on our website. So for all of you out there who have been wondering how one could possibly enjoy eating a 2-foot-long daikon…this is my recommendation. Make daikon “steaks” or “scallops” out of them.
This is a dead-simple recipe that transforms a spicy-peppery-crunchy root into a mellow, juicy treat that is an excellent carrier for your favorite asian dipping sauce. Good side dish or appetizer. Easy to dress up with some chopped scallions, grated ginger, shreds of nori, or toasted sesame seeds. Give it a try!
I adapted the recipe below from a recipe I found here at the Edible Earthscapes blog.
Ingredients
Directions
1. Cut your daikon into large 1-inch-thick “coins.” It all works better if they are of consistent thickness … somewhat unlike mine in the photos.
2. Put your daikon “coins” in a pot or pan with enough water to just cover the daikon pieces. (They float, so it’s really just enough water to float them.) Here mine are, in their water bath:
3. Cover your pot, and turn up the heat to boil the water. Once the water is boiling, lower the heat to a simmer and let your daikon pieces dance in the simmering water for 20 to 25 minutes. After about 20 minutes, test the texture of the daikon by poking it with a fork. It’s ready to come out of the water when a fork pierces it without much resistance. Not mushy, but not crunchy either.
4. When your daikon are soft enough for your liking, get a skillet or sauté pan and coat the bottom with oil. (I think sesame oil will taste best for this recipe, but anything will work.) Put the skillet on medium heat and transfer the daikon pieces to the skillet. Pan-fry the daikon “steaks” for 5 to 6 minutes on this first side, or until they brown nicely on the bottom. If you want to include the garlic, minced it at this time.
Here are mine, just after being put in my cast iron:
5. Once your daikon “steaks” are browned on one side, flip ’em all over. If you are using the garlic, add it now. Sauté everything another 5 to 6 minutes, until the “steaks” are browned on both sides.
6. Once all your “steaks” are pleasantly browned, remove them to a serving plate and drizzle them with soy sauce (or your favorite asian sauce). Best served steaming hot — Enjoy!
