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The ingredients needed to make Daikon "Steak":
- Use 1/2 daikon radish (you need a 12 cm / 5 in long piece)
- Get 1 tbsp sesame oil (or other) for frying
- Use For Sauce:
- Provide 120 ml (1/2 cup) dashi or other broth
- Take 2 tsp mirin
- Prepare 2 tsp soy sauce
- Use 1 Tbsp sugar
- Use 1/2 tsp miso paste
- Prepare **********
- Provide 1 big frying pan with a lid
Instructions to make Daikon "Steak":
- Cut the daikon into 4 thick slices that are 3 cm (1 1/4 in) thick each. Cut shallow criss-cross pattern on both sides of the slices.
- Put the daikon slices on a rack and let it dry out for a few hours or overnight (it helps it fry better, but if you don't have time, you can still make it!)
- Mix the sauce ingredients in a small bowl and set aside.
- In a big frying pan that has a lid, heat the oil on medium and fry both sides of the daikon slices until it has a nice brown color. It will take a couple minute for each side.
- When both sides are browned, pour in the sauce mix in the frying pan and put on the lid. Let it cook for 3-4 minutes (the sauce should be boiling).
- Take off the lid and let the rest of the sauce boil away almost completely - it can take a few minutes. Flip the daikon over 1-3 times so both sides get covered in sauce.
- When the sauce is almost gone, keep checking the pan so it doesn't burn. Turn off heat and try to spread the thickened sauce on the daikon if there's any left. You're all done!!
You can eat daikon steak simply with salt and pepper, but wakame sauce is a fabulous taste combination and provides double the alkalizing effect. Coat the steak with hoisin sauce and generously sprinkle with salt and pepper. Heat a large skillet over medium heat Reduce the heat to low and add the daikon noodles. This noodle dish has the consistency and flavor profile of ramen noodles without the, well, ramen. Don't get me wrong: I used to eat the instant stuff in college.
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