00:00Most people might think daikon is just for soup, yet this glazed steak technique delivers
00:05umami-rich satisfaction that rivals any meat dish. Let's unlock this secret together.
00:11For a printable version of this recipe, visit my website,
00:15just google daikon steak space statue to find me.
00:18Cut about 350g of daikon into 3.5cm rounds. I'm using the bottom half of the daikon today,
00:25by you can go for the plump midsection if you fancy an even burlier steak.
00:35Next, we'll peel each piece with a vegetable peeler. The thickness is absolutely crucial here
00:41because we want substantial steaks that can withstand both the gentle boiling and the high
00:47heat searing that's coming up. We're building layers of texture,
00:53a tender, nearly melting interior that still holds its shape.
00:58Now comes one of my favourite traditional Japanese techniques called mentori or chamfering the edges.
01:05Use your peeler to gently shave off those sharp corners of each daikon round,
01:10creating slightly rounded edges. This isn't just about aesthetics.
01:15Chamfering prevents the daikon from breaking apart during cooking.
01:18Those sharp corners, they cook faster than the centre, turning mushy and crumbling when they bump
01:24against the others. Plus, these extra rounded surfaces help flavours penetrate deeper into the
01:31radish, giving you better taste development in less time.
01:36Time for a crosshatch pattern. Create shallow cuts about 5mm deep in a grit pattern on one side of each
01:44daikon round. This scoring technique is working triple duty for us. It creates that stunning presentation,
01:52helps heat penetrate more evenly throughout the radish, and it looks great when we sear later.
02:00Now, let's get our daikon cooking. Pour enough water to cover the daikon into a large pot,
02:07and add a pinch of salt. Start the heat on high and immediately add your daikon rounds.
02:12We want the water and daikon warming up together for even cooking. Once the water reaches a rolling
02:19boil, reduce the heat and let them simmer gently for a full 30 minutes, or until they're fork tender.
02:26A knife should slide through with virtually no resistance. You might be wondering if 30 minutes
02:32is really necessary. Absolutely. We're working with thick cuts here, and I'm aiming for a melt-in-your-mouth
02:39texture that makes this dish special. When developing this recipe, I initially tried 15 minutes, but it
02:46was too firm. You might notice that my water is a bit cloudy. That's because I'm using starchy water
02:52that I use to wash rice. If you're planning to cook rice today, save the starchy water from rinsing it,
02:58and use that for parboiling instead of plain water. The natural starches will draw out any bitter compounds,
03:05while enhancing the daikon's inherent sweetness. This is an optional step, but it's one of those little details
03:12that can elevate the final dish. While daikon is getting the perfect tender texture,
03:18let's create our flavour foundation. Heat 1 tablespoon of olive oil in a large slit
03:23over low heat, and add 2 cloves of thinly sliced garlic. We're cooking this slowly, about 3 minutes,
03:30until the garlic turns golden and beautifully crispy. Look at those gorgeous golden chips forming.
03:37Carefully remove the crispy garlic chips and set them aside on paper towels, but leave the aromatic
03:43oil in the pan. We'll use this liquid gold for searing later. This isn't just flavoured oil,
03:50this is the backbone of our daikon steak. Plain oil simply can't match the depth we get from this infusion.
03:58Next, pour 180g of peeled and cut starchy potatoes in salted water, until a fork glides through,
04:06about 10-15 minutes. Drain them immediately, and mash while they're still steaming hot.
04:17Add ½ tablespoon of butter first, and mix until it's completely absorbed. Season with salt to taste,
04:23then gradually stream in 2 tablespoons of room temperature milk, while stirring until you reach
04:30the perfect creamy consistency.
04:39Our daikon should be perfectly tender by now. Drain them by pouring them through a sieve, and let them
04:46sit in their own steam for a few minutes to dry out. If needed, gently pat them with paper towels,
04:52but be
04:53careful they're hot and tender.
05:00Heat your reserved garlic oil in a pan of medium heat, and place the daikon scored side down.
05:06Let them seal completely undisturbed for 3-4 minutes, until they develop that deep golden crust.
05:14By the way, if you love this recipe, I think you also love my plant-based miso soup recipe. Check
05:20the
05:20description for more related recipes. Then flip and sear the other side for 2-3 minutes,
05:26with building layers of flavour and texture here. Wild egg and the beautiful caramelisation,
05:33whisk together 1 tablespoon of soy sauce, 1 tablespoon of mirin, 1 tablespoon of red wine,
05:391 teaspoon of light brown sugar. As always, all ingredients and exact measurements for this recipe
05:46can be found in the description box below. All this glaze around the steaks, swirl, and simmer,
05:53until the liquid turns syrupy. Turn off the heat, flip the steaks one more time so the patterned side is
06:04coated in the sauce, and allow the residual heat to finish the beautiful surface. Place a mound of
06:11mashed potatoes on each plate, and sprinkle it with dried parsley, and cracked black pepper.
06:27Top with one or two glossy daikon steaks. Drizzle with a little toasty sesame oil, scattered garlic chips,
06:37finish with chopped green onions, a sprinkle of shijimi togarashi, and any glaze clingy to the pan.
06:45And there it is, daikon steak that proves vegetables can absolutely be the star of the show. This is
06:52honestly one of my top 3 vegetable-centred creations. Want even more delicious recipes? Grab my free
06:59cookbook from the link in the description. Okay, let's go over the ingredients one more time,
07:05and if you're ready to cook, grab the written instructions by clicking
07:08the full recipe box with a picture that's about to pop up on your screen.
07:18Here we go, the link to the full recipe is on the screen for you now, and if you want
07:22to watch more
07:22similar videos, don't miss my plant-based ginger miso soup video popping up on the screen as well.
07:28Thanks so much for watching, and I hope see you in the next one. Bye.
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