Daikon Steak
Ingredients
Directions
Prepare
Peel the skin off the daikon.
Cut lightly into the top and bottom of the daikon slices, about 1/8 inch deep, to allow faster cooking and absorption of soy sauce.
Cook and serve
Fry the daikon slices over medium to low heat with 3 tablespoons of oil, cooking both sides until done.
Check the daikon; it should be half‑transparent white and tender enough for a chopstick to pass through.
Once cooked, increase heat to medium‑high and pour 2 tablespoons of soy sauce over the slices.
Flip the slices to let them absorb the soy sauce for 20 to 30 seconds.
Serve and eat.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Daikon | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Daikon
- Forms the main body of the dish, becoming tender and translucent when fried.
- Vegetable oil
- Conducts heat for frying and browns the slice surfaces.
- Soy sauce
- Adds salty, savoury flavour and colour as the slices absorb it.
The step that matters
Checking doneness before adding soy sauce. Daikon must be fully tender and translucent before seasoning, because its dense starch and water structure only softens with sustained heat. Adding soy sauce too early can leave the centre firm and the outside overly salty.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.