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–+ servings

Daikon Steak

Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Author Yuto Omura
Servings 2 servings

Ingredients 
 

  • 350 g daikon radish
  • 1 tbsp olive oil
  • 2 cloves garlic thinly sliced

Glaze

Mashed Potatoes

  • 180 g potatoes starchy varieties like Russet or Yukon Gold
  • ½ tbsp butter
  • 2 tbsp whole milk room temperature
  • ⅛ tsp salt
  • dried parsley
  • ground black pepper

Toppings

Instructions 

  • Wash 350 g daikon radish and cut it into rounds 3.5cm (1.5") thick.
    Cutting daikon radish into 3.5cm thick rounds on a wooden cutting board
  • Peel each round.
    close up of peeling the outer skin of daikon radish with a vegetable peeler
  • Use the peeler to shave off the sharp edges, making them rounded and less prone to breakage (chamfering).
    peeling the edge of a daikon radish round with a vegetable peeler close up
  • Cut a crosshatch pattern on one side of each round. The cuts should be about 5mm deep.
    close up of cutting a cross hatch pattern on daikon radish round
  • Add enough water to cover the daikon to a large pot and add a pinch of salt. Set the heat to high and immediately lower the prepared daikon rounds into the water. Once it starts to bubble, reduce the heat to a simmer and cook for about 30 minutes or until fork-tender.
    boiling daikon radish rounds in a pot of water on the stove
  • While you wait, heat 1 tbsp olive oil in a pan over a low heat and add 2 cloves garlic thinly sliced. Tilt the pan so that the slices are submerged in the oil and cook over the low heat until golden and crispy (approx 3-4 minutes). Turn occasionally and watch carefully to avoid burning. If some brown faster, take them out earlier.
    frying garlic slices in a pan with oil to make crispy garlic topping
  • Use chopsticks or a mesh spoon to remove the garlic chips from the pan and onto kitchen paper to absorb excess oil. Save the garlic infused oil in the pan for later.
    close up of crispy garlic slices draining on kitchen paper
  • Next, peel 180 g potatoes and cut them into similar sized pieces. Place them in a pot of cold water and add a generous pinch of salt. Bring to a boil over high heat then reduce the heat to low and simmer for 10-15 minutes or until fork-tender.
    boiling potatoes in a pot of water on the stove
  • Once soft, drain the potatoes and transfer them to a heatproof bowl. Mash while they're still hot and add ½ tbsp butter. Mix thoroughly until the butter has melted into the potatoes.
    mashed potatoes in a bowl with butter
  • Gradually pour in 2 tbsp whole milk while mixing until smooth. Season with ⅛ tsp salt (more or less to taste).
    creamy mashed potatoes in a mixing bowl on a white background
  • Once the daikon is cooked through, drain by pouring them through a colander and leave to dry in the steam for a few minutes. Pat dry with kitchen paper if necessary, but be careful while they're hot.
    drained daikon rounds in a wire mesh sieve over a pot
  • Reheat your pan with the saved garlic oil from earlier over medium heat. Place the daikon rounds with the scored side facing down and sear undisturbed for 3 minutes or until golden. Then carefully flip them over and repeat on the other side.
    pre-boiled daikon rounds frying in a pan with oil
  • While they fry, take a small bowl and add 1 tbsp Japanese soy sauce (koikuchi shoyu), 1 tbsp mirin, 1 tbsp red wine and 1 tsp light brown sugar.
    sauce for daikon steak mixed in a small glass bowl on a white background
  • Once the daikon is browned on both sides, pour the sauce into the pan. Swirl occasionally to heat evenly. Once slightly reduced and syrupy, turn off the heat. Flip once more so the scored side is in the sauce and rest for a few minutes.
    Daikon rounds frying in a pan with sauce
  • Spoon the mashed potato onto serving plates and sprinkle with dried parsley and ground black pepper to taste. Place 1-2 daikon rounds on top and garnish with your crispy garlic chips, a drizzle of toasted sesame oil, some finely chopped green onions and Japanese chili powder (shichimi togarashi). Enjoy!
    A daikon steak served over mashed potato and sprinkled with crispy garlic chips on a white plate with gold rim

Notes

  • If you happen to cook rice on the same day, you can use rice washing water instead of plain water when parboiling daikon to reduce bitterness and enhance natural sweetness.
  • Test doneness by piercing. It should slide through easily with minimal resistance, but the daikon should still hold its shape without crumbling.
  • Store components separately in airtight containers for up to 2 days. Leftovers should be reheated gently (potatoes with milk, daikon in a skillet), though the dish is best enjoyed fresh.
  • Serving ideas: Plant-Based Miso Soup, Spinach Gomaae Salad, Pickled Cucumber with Ginger, Wasabi-Ae Salad with Enoki & Bok Choy