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, just google daikon steak space
00:16study to find me. Cut about 350g of daikon into 3.5cm rounds. I'm using the bottom half of the
00:24daikon today, but 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
00:41here because we want substantial steaks that can withstand both the gentle boiling
00:46and the high heat searing that's coming up.
00:51We're building layers of texture, a tender, nearly-melting interior that still holds its shape.
00:58Now comes one of my favorite traditional Japanese techniques called mentori, or chamfering, the edges.
01:05Use your peeler to gently shave off those sharp corners of each daikon round, creating slightly
01:11rounded edges. This isn't just about aesthetics. Chamfering prevents the daikon from breaking apart
01:17during cooking. Those sharp corners, they cook faster than the center, turning mushy and crumbling
01:23when they bump against the others. Plus, these extra rounded surfaces help flavors penetrate deeper
01:30into the radish, 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
01:43of each daikon round. This scoring technique is working triple duty for us. It creates that stunning
01:51presentation, helps heat penetrate more evenly throughout the radish, and it looks great when
01:58we sear later. Now, let's get our daikon cooking. Pour enough water to cover the daikon into a large pot,
02:06and 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 is
02:32really necessary. Absolutely. We're working with thick cuts here, and I'm aiming for a melt-in-your-mouth texture
02:39that makes this dish special. When developing this recipe, I initially tried 15 minutes,
02:45but it was too firm. You might notice that my water is a bit cloudy. That's because I'm using starchy
02:52water that I use to wash rice. If you're planning to cook rice today, save the starchy water from rinsing
02:58it and use that for parboiling instead of plain water. The natural starches will draw out any bitter
03:04compounds while enhancing the daikon's inherent sweetness. This is an optional step, but it's one
03:10of those little details that can elevate the final dish. While daikon is getting the perfect tender
03:17texture, let's create our flavour foundation. Heat one tablespoon of olive oil in a large slit over
03:24low heat and add two cloves of thinly sliced garlic. We're cooking this slowly, about three 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 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 to 15 minutes. Drain them immediately and mash while they're still steaming hot.
04:17Add half tablespoon of butter first and mix until it's completely absorbed. Season with salt to taste,
04:23then gradually stream in two tablespoons of room temperature milk while stirring until you reach
04:30the perfect creamy consistency. Our daikon should be perfectly tender by now. Drain them by pouring them
04:44through a sieve and let them sit in their own steam for a few minutes to dry out. If needed,
04:50gently pat them with paper towels, but be careful 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 sear 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.
05:19Check the description 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,
05:39and 1 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,
05:53and simmer until the liquid turns syrupy. Turn off the heat, flip the steaks one more time so the
06:03patterned side is coated in the sauce, and allow the residual heat to finish the beautiful surface.
06:09Place a mound of mashed potatoes on each plate, and sprinkle it with dried parsley,
06:19and cracked black pepper.
06:27Top with one or two glossy daikon steaks.
06:32Drizzle with a little toasty sesame oil, scatter garlic chips, finish with chopped green onions,
06:39a sprinkle of shijimitougarashi, and any glaze clingy to the pan.
06:45And there is daikon steak that proves vegetables can absolutely be the star of the show.
06:51This is honestly one of my top 3 vegetable-centred creations.
06:56Want even more delicious recipes? Grab my free cookbook from the link in the description.
07:02Ok, let's go over the ingredients one more time, and if you're ready to cook, grab the written
07:07instructions by clicking the 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
07:22more similar videos, don't miss my plant-based ginger miso soup video popping up on your screen as well.
07:28Thanks so much for watching, and I hope to see you in the next one. Bye.
