Daikon steak大根のステーキ

Daikon, Japanese radish, tastes so good in the wintertime. I usually love to use daikon in my nimono (simmered dishes) because it gets soft and juicy with all flavours. In this recipe, we’re making a daikon steak for a change. Daikon is pretty bland as it is, but we can make it a tasty filling steak!

➡  Ingredients (for six pieces)

  • About 20 centimetres of daikon
  • Some torokeru cheese (melting cheese)
  • Some wakegi green onions
  • Two tablespoons of soy sauce
  • Some butter
  • Some dashi soup or chicken soup

* Dashi : Japanese soup stock

➡ Recipe

  1. Cut the daikon into 6 even disc pieces and peel them.
  2. Put some dashi soup or chicken soup in a pan and boil the daikon pieces in it. Wipe off the excess soup after draining the daikon pieces.
  3. With some butter in the frying pan, stir-fry both sides of the boiled daikon pieces.
  4. Add some soy sauce and keep stir-frying both sides until the sauce gets thick.
  5. Place some torokeru cheese on the daikon pieces and put the lid on the frying pan.
  6. Transfer the dish to a plate and sprinkle some wakegi green onions on top.

💡 Tips

  1. You can adjust the boiling time to make the daikon softer or harder.
  2. You can use parsley instead of wakegi green onions.

😐 I’ve tried it! By the editorial staff

  • In Japan, you can buy freshly cooked oden at a convenience store in the wintertime.
  • Convenience stores throughout the country are full of an oden daikon smell in winter.

*Oden: boiled and seasoned vegetables, fishcake, etc.

Print This Post Print This Post


➡  材料 (約4人分)

  • 大根・・・20cmくらい
  • とろけるチーズ・・適量
  • わけぎ・・・適量
  • 醤油・・・大さじ2
  • バター・・・適量
  • 和風ダシ汁又は鶏がらスープ・・・適量

➡ 作り方

  1. 大根を6等分にし、皮を剥く
  2. 和風のダシ汁か鶏がらスープで大根を茹で、水分を拭く。
  3. フライパンにバターをひき、2の両面を焼く。
  4. 醤油を加えて全体を絡ませるように両面を焼く。
  5. とろけるチーズを乗せふたをする。
  6. お皿に盛り、わけぎを散らす。

💡 Tips

  1. 大根の硬さはお好みなので、茹で時間を調整して下さい。
  2. わけぎの他にパセリでもOK。

😐 作ってみました! By 編集部

  • 日本では冬になると、コンビニで作りたてのおでんを買うことができる。
  • 冬は、日本中のコンビニで大根を煮た匂いがする。

Print This Post Print This Post

Tagged . Bookmark the permalink.

Comments are closed.