When I go grocery shopping in winter and find a good daikon radish, this is one of the dishes it comes to my head – steak with daikon oroshi (grated daikon radish). I love daikon – normally I cook it in soup or stew, but also love when it’s grated and accompanied with something such as karaage, tempura or steak. The freshness, coldness and a bit of hotness milds the oily dishes.
When I cook steak with daikon oroshi I normally eat it with steamed rice, so I cut the steak into cubes because it’s easy to pick with chopsticks.
This is best when eaten freshly made – fresh grilled steak with cold daikon oroshi and crispy garlic chips – you can go lots of rice with it.
<Recipe> serves 2
- 2 fillets beef (steak cut)
- 10cm daikon radish
- 2 cloves garlic
- 1 tbs sake (cooking wine)
- 2 tbs soy sauce
- 1/2 lemon
- olive oil to cook a
- Cut steak into cubes. Slice garlic. Grate daikon radish, and chill in the fridge.
- Place 1 tbs of olive oil in a frying pan. Turn on the heat, and cook garlic chips until golden and crispy. Take them out from the pan and set aside.
- Sear the steaks in the pan. Pour soy sauce and sake over the steak and sizzle. Squeeze lemon juice into the sauce, and turn off the heat.
- Arrange steak cubes on a serving plate. Take out daikon oroshi from the fridge, and drain the liquid. Scatter over the steak. Top with garlic chips then drizzle sauce over the dish.