Daikon Steak with Rich Japanese-Inspired Sauce

Start by cutting your daikon into thick 3.5cm (about 1½-inch) rounds. If you want bigger pieces, use the middle part of the radish.

Then peel each piece with a vegetable peeler.

The thickness is crucial here because we want substantial “steaks” that can hold up to both boiling and searing, developing a tender interior that maintains its shape.

Next comes a traditional Japanese technique called mentori (面取り), or chamfering the edges. Use your peeler to gently shave off the sharp corners of each daikon round, creating slightly rounded edges.

Create a crosshatch pattern on one side of each daikon round by making shallow cuts about 5mm deep in a grid pattern.

This scoring technique serves triple duty: it creates an attractive presentation, helps heat penetrate more evenly, and looks beautiful when seared.

Pour enough water to cover the daikon into a large pot and add a pinch of salt. Start the heat on high and immediately add your daikon rounds, allowing the water and daikon to warm up together.

Once the water reaches a boil, reduce the heat and let them simmer gently for 30 minutes until they’re fork-tender (a knife should slide through easily with minimal resistance).

If you’re planning to cook rice the same day, save the starchy rice water from rinsing and use it for parboiling instead. The starches help draw out any bitter compounds while enhancing the daikon’s natural sweetness (optional).

While the daikon simmers, heat olive oil in a large skillet over low heat and add thinly sliced garlic. Cook slowly until the garlic turns golden and crispy, about 3-4 minutes.

The gentle heat prevents burning while creating that perfect nutty flavor.

Remove the crispy garlic chips and set aside, but leave the aromatic oil in the pan. You’ll use this for searing later. This infused oil adds incredible depth that plain oil simply can’t match.

Next, peel your starchy potatoes and cut them into uniform chunks. Place them in a pot covered with cold water. Bring to a boil over high heat, then reduce to low, add salt, and simmer for 10-15 minutes until a fork slides through effortlessly.

Drain immediately and mash while the potatoes are still steaming hot.

Add butter first and mix until absorbed.

Then gradually stream in milk while stirring until you reach your desired consistency.

Season with salt to taste, remembering that this mild creamy base will balance the bold flavors of the daikon steak.

Drain the boiled daikon by pouring it though a sieve and leave it to dry in the steam for a few minutes. Any moisture will prevent proper browning, so pat excess moisture with paper towels if necessary.

Heat your reserved garlic oil in the skillet over medium heat and place the daikon scored-side down.

Let them sear undisturbed for 3 minutes until deep golden, then flip and sear the other side for 2-3 minutes.

While they’re getting that beautiful sear, whisk together soy sauce, mirin, red wine, and sugar in a small bowl.

Pour the sauce into the pan and gently swirl to coat each piece.

As the liquid reduces and becomes slightly syrupy, turn off the heat and flip the daikon one final time, scored-side down.

This final rest allows the glaze to set while the residual heat continues working its magic.

Spoon the creamy mashed potatoes onto your plates and sprinkle with black pepper and dried parsley for color contrast and additional flavor.

Carefully place each glazed daikon steak on top with the scored side facing up, then finish with a drizzle of sesame oil, the reserved garlic chips, and shichimi togarashi.

Finally, top with chopped green onions and any leftover sauce from the pan. Enjoy!