Miso-Glazed Daikon Radish Steaks with Sesame and Scallions

Daikon radish turns silky and sweet when cooked slowly. These thick "steaks" are seared, glazed with a savory miso sauce, and finished with toasted sesame and scallions.

Ingredients

• 1 large daikon radish (about 1 1/2 lb), peeled and cut into 1-inch thick rounds
• 2 tbsp white miso paste
• 1 tbsp soy sauce
• 1 tbsp mirin (or rice vinegar + 1/2 tsp sugar)
• 1 tbsp honey or maple syrup
• 1 tsp sesame oil
• 1/4 cup water
• 2 tsp neutral oil
• 2 tbsp unsalted butter (optional)
• 1 tbsp toasted sesame seeds
• 2 scallions, thinly sliced

Instructions

1. Prep the daikon: Peel and slice the daikon into thick rounds. Score a shallow X on one side of each piece to help them absorb the glaze.
2. Make the glaze: In a small bowl, whisk together miso, soy sauce, mirin, honey, sesame oil, and water until smooth.
3. Sear and simmer: Heat neutral oil in a large skillet over medium-high. Sear daikon rounds 3–4 minutes per side until golden. Pour in the glaze, reduce heat to low, cover, and cook 12–15 minutes, turning once, until tender.
4. Finish and serve: Uncover and let the glaze reduce to a glossy sauce, swirling in butter if using. Transfer to a platter and sprinkle with sesame seeds and scallions.

Tips

• If your daikon tastes very strong, soak slices in cold water for 20 minutes, then pat dry before cooking.
• Serve over steamed rice or alongside grilled fish, tofu, or chicken.