March 7, 2011

pan fried daikon with shiitake

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


  1. 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.
  2. Blanch the daikon tops and chop them into small pieces.
  3. 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.
  4. 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.


    1. Hi Yukiko,

      I would like to thank you for all the lovely recipes you have shared with us.

      We have a lot in common, I am also a chef and have owned a few cafes, & bakeries and found it very challenging to not become unbalanced cooking all this healthy food! Ironic isn't it ?

      Your site is so relaxing to view which is a big plus!

      Nine bows ~ to your parents and to you!
      ~ Emily