Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, macrobiotic daikon radish steaks. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Macrobiotic Daikon Radish Steaks is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Macrobiotic Daikon Radish Steaks is something which I have loved my entire life. They’re fine and they look wonderful.
Great recipe for Macrobiotic Daikon Radish Steaks. I wanted to create a speedy and easy main dish. Daikon is a type of white radish cultivated throughout Asia.
To begin with this recipe, we have to first prepare a few ingredients. You can cook macrobiotic daikon radish steaks using 3 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Macrobiotic Daikon Radish Steaks:
- Prepare 10 cm Daikon radish
- Prepare 1/2 tbsp Rice vinegar
- Get 2 tbsp Soy sauce
It's pure daikon flavor without being bland at all! Since I always have a daikon radish in the fridge, it's my go-to side dish in the wintertime. I just cut it up, boil it with a few ingredients I always have in my pantry. Daikon is a long white Japanese radish, which has a crunchy texture and a light peppery and sweet taste.
Steps to make Macrobiotic Daikon Radish Steaks:
- Chop the daikon into 1.5 cm thick rounds. Score both sides in a lattice pattern. Sprinkle with salt (not listed), then let sit.
- Heat the frying pan, pour in oil (not listed), then place the daikon in the pan. Pan fry both sides until crispy brown, cover with a lid, then steam for about 10-15 minutes.
- When the daikon become tender, swirl in the rice vinegar. When the vinegar evaporates off, add the soy sauce and coat evenly. When the daikon starts to give off a roasted fragrance, they're ready to serve!
Daikon (大根, literally "big root") or Daikon Radish is a widely used root vegetable in Japanese cooking. A type of winter vegetable, daikon is characterized by its long white root and green leaves. Braised Japanese daikon radish, known simply in Japanese as "daikon no nimono" is a very common dish that is served in the winter when daikon is typically in the season. Slowly simmering the daikon brings out its natural sweetness and highlights the mellowness of this root. This large Asian radish has a sweet, fresh flavor and is great for salads, garnishes and cooking in a variety of ways.
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