Oroshi Steak

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

1. Cut steak into cubes.  Slice garlic.  Grate daikon radish, and chill in the fridge.
2. 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.
3. 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.
4. 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.

Serve immediately!

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