Daikon Steak

Ingredients

• 10½ ozdaikon radishpeeled, cut into thick rounds
• 1 tbspoilfor frying; sesame oil also possible
• 1 tbspsoy saucefor the glaze
• 1 tbspmirinfor the glaze
• 2 tbspwaterfor steaming in the microwave or thinning the glaze
• ¼ ozbutterfor frying or swirled in at the end
• Peppercoarsely ground, to taste
• green onionfinely chopped, for garnish
• shiso leavesshredded, for garnish (optional)
• 1 tbspsakefor the glaze, or white wine (optional)
• 1 clovesgarlicsliced, gently fried in the oil (optional)

Method

1. Prepare the daikonPeel the daikon and cut it into rounds 1.5 to 3 cm thick.
2. Score and bevel the roundsScore the surfaces of the rounds in a crosshatch or cross pattern, and trim the edges into a slight bevel if you like so they don't break apart as they cook.
3. Precook in the microwaveCover the rounds and precook them in the microwave at about 600 W for 3 to 8 minutes, adding a splash of water, until a skewer slides in easily. Then pat the surfaces thoroughly dry.
4. Heat the fat and garlicHeat the cooking oil or part of the butter in a frying pan. If you're using garlic, fry the slices gently in it first.
5. Brown the roundsFry the daikon rounds over medium heat until golden brown on both sides.
6. Glaze with the sauceAdd the soy sauce and mirin, plus the sake if using, and thin with a little water if needed. Turn the rounds in the pan until they're evenly coated and glossy.
7. Finish with butter and pepperTake the pan off the heat, swirl in the butter and season with coarsely ground black pepper.
8. Plate and garnishPlate the rounds, spoon over the rest of the glaze, and scatter with finely chopped green onion and shredded shiso if you have it.

Tips and variations

For a butter-ponzu version, fry the rounds in butter, season with salt and pepper, reduce with ponzu and finish with shiso and green onion. Instead of the microwave, you can simmer the daikon in rice-washing water for 15 to 30 minutes, which keeps it paler and less bitter. For something heartier, add bacon, either fried and laid on top or chopped into the glaze, or wrap the precooked pieces in slices of pork belly and glaze them with ponzu, mirin and mustard seeds. Serve straight from the pan while the glaze is still glossy.