Daikon steak is a simple yet delightful dish that highlights the natural flavor of daikon radish. Despite being low in calories, it is satisfying and packed with nutritional benefits. Pair it with savory Japanese seasonings for an authentic taste experience.
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What is Daikon Steak?
Daikon Steak is a Japanese dish made by pan-frying thick slices of daikon radish and seasoning them with a flavorful sauce. The name comes from its steak-like thickness and the similar cooking method used to prepare it. In Japan, it is a popular home-cooked dish and a common item on izakaya (Japanese pub) menus, appreciated for being both healthy and easy to make.
What makes this dish special is how it retains the juicy texture and natural sweetness of daikon while allowing for various seasonings to suit individual preferences. It is typically flavored with soy sauce, mirin, sake, and sugar in Japan, but adding butter, garlic, or ponzu for a unique twist is also popular. In this recipe, I prepared it with garlic soy sauce to give it a rich, savory touch.
I hope you enjoy the natural sweetness of the daikon paired with the bold, savory sauce—it’s a perfect match!
Tips for achieving the perfect result
Daikon steak is a simple dish, but it can be made even more delicious with just a few small tweaks. To enhance the texture and allow the flavors to penetrate better, try these steps before cooking your daikon. These are common techniques used in Japan for preparing daikon steak.
Peel the skin thickly
The part of daikon near the skin is fibrous and tends to become stringy when cooked. For a tender texture and better flavor absorption, you can peel the skin thickly, about ⅕ inch (5 mm) or more.
Score the surface
Simply pan-frying daikon doesn't allow the flavor to soak through to the inside, as simmering does. To help the flavors reach the center, it is best to score the surface in a crisscross pattern. This allows the flavors to seep in, improving both taste and mouthfeel.
You can score either one side or both sides of the daikon, but in the recipe, I score just one side. The advantage of scoring just one side is that it highlights the natural sweetness of the daikon, while scoring both sides allows the flavors to penetrate more deeply. Choose based on your preference.
Preheat in the microwave
Microwaving the daikon before cooking is an essential step that you shouldn’t skip. While the appeal of this dish lies in enjoying daikon in thick slices, pan-frying alone can make it hard to cook the center thoroughly. To ensure the daikon achieves a tender, easy-to-eat texture, make sure to microwave it before cooking.
Heating the daikon not only softens its texture but also brings out its natural sweetness. Microwave it on medium power (500W) for about 6 minutes, and it will become soft enough to eat as is. However, I personally recommend microwaving it for a bit longer to enhance its natural sweetness even more.
Coat with flour or starch before cooking
Dusting the daikon with flour or starch before cooking helps lock in moisture and creates a crisp surface. It also helps seasonings stick better. For the best results, be sure to dust it generously.
Flavor differences between daikon parts
Some readers might know that the flavor of daikon can vary slightly depending on the part you use. It is true that the upper part tends to be sweeter, while the lower part has a spicier taste.
However, when making this dish, there is no need to worry about it. With proper cooking, even the spicier parts can transform into a mild sweetness. Feel free to use whichever part you prefer.
📋Step-by-step recipe
Ingredients
- 1 lb daikon radish
- 2 Tbsp all-purpose flour (plain flour) or potato/corn starch
- 1 green onion
Seasonings:
- 1 tsp grated garlic
- 1 Tbsp sake
- 1 Tbsp mirin
- 1 ⅓ Tbsp soy sauce
Instructions
🕒 Total: 20 mins
Step 1
Cut daikon into round slices about ⅘ inch (2 cm) thick and peel the skin thickly. Make shallow, crisscross cuts on one side of each slice.
Step 2
Arrange the daikon slices on a microwave-safe plate, making sure they don't overlap. Loosely cover with plastic wrap and microwave on medium power (500W) for 9 minutes. When done, thoroughly pat each slice dry with paper towels and generously coat both sides with flour or starch.
Step 3
In a small bowl, combine the seasonings (grated garlic, sake, mirin, and soy sauce). Thinly slice green onion.
Step 4
Heat oil in a pan. Once the pan is hot, add the daikon slices and cook over medium heat until both sides are nicely browned.
Step 5
After the slices develop a nice sear, add the seasoning mixture from the bowl to the pan. Continue cooking while coating them with the sauce, flipping halfway through, until the sauce reduces and thickens.
Step 6
Serve on a plate and sprinkle the green onions on top.
To Store
You can store it in the refrigerator for up to 3 days.
Recipe card
Daikon Steak
Ingredients
- 1 lb daikon radish
- 2 Tbsp all-purpose flour (plain flour) or potato/corn starch
- 1 green onion
Seasonings:
- 1 tsp grated garlic
- 1 Tbsp sake
- 1 Tbsp mirin
- 1 ⅓ Tbsp soy sauce
Instructions
- Cut daikon into round slices about ⅘ inch (2 cm) thick and peel the skin thickly. Make shallow, crisscross cuts on one side of each slice.
- Arrange the daikon slices on a microwave-safe plate, making sure they don't overlap. Loosely cover with plastic wrap and microwave on medium power (500W) for 9 minutes. When done, thoroughly pat each slice dry with paper towels and generously coat both sides with flour or starch.
- In a small bowl, combine the seasonings (grated garlic, sake, mirin, and soy sauce). Thinly slice green onion.
- Heat oil in a pan. Once the pan is hot, add the daikon slices and cook over medium heat until both sides are nicely browned.
- After the slices develop a nice sear, add the seasoning mixture from the bowl to the pan. Continue cooking while coating them with the sauce, flipping halfway through, until the sauce reduces and thickens.
- Serve on a plate and sprinkle the green onions on top.
Notes
- You can store it in the refrigerator for up to 3 days.
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