People often ask me how you can prepare daikon besides throwing it in soups. Here’s one of my favorite ways---pan fried in toasted sesame oil and cooked with flavorful shiitake mushrooms. Often very pungent when raw, the daikon gets sweeter as it cooks. Use the tops too!
1 medium daikon with tops
2-3 dried shiitake mushrooms, soaked and thinly sliced
1 TBS toasted sesame oil
1-2 TBS shoyu
Splash of mirin (optional)
1 tsp kuzu, dissolved in 2 tsp of water
- Cut the tops off the daikon and slice the white part into 1/2” rounds. Pan fry them in toasted sesame oil until both sides brown.
- Blanch the daikon tops and chop them into small pieces.
- Add sliced shiitake mushrooms and 1/2 cup of water (including the soaking water) to (1) and cover. Simmer for 10 minutes or until the daikon rounds soften.
- Add some water if it has cooked down, season with shoyu and mirin (if using) and thicken the sauce with kuzu. Add the chopped tops at the end and serve.