Beef with Daikon Radish is an easy Japanese weeknight meal. It’s best if you make it ahead of time, so the daikon can soak up all the great flavors of the sauce.
Did you know that you can make all kinds of yummy Japanese foods with just a few staple ingredients in your pantry? Two of them you probably already have: sugar and soy sauce. The other four: mirin, cooking sake, miso, and granulated dashi can be found at any Asian grocery store. The combinations of these ingredients form the basic Japanese flavor base.
For this Beef and daikon dish, we will be using all but the miso. It’s a really simple dish to throw together on a weeknight and is actually best when made in advance, to give the daikon time to soak in the flavor.
In my household, things begin to fall apart around evening when the kids start getting hungry, are tired of playing with each other, and are wanting my attention. Trying to cook a nice meal with kids hanging off of you can be a challenge, so when there’s an option to make dinner during the more peaceful time of the day, say, an hour or so earlier, it’s definitely a win in my book!
The best part of this dish is the daikon. Have you ever had daikon before? It’s a white radish that soaks up the flavor of whatever you are cooking it in. It has an interesting/satisfying bite and is super delicious with this sauce.
Beef with Daikon Radish
Beef with Daikon Radish is an easy Japanese weeknight meal. It's best if you make it ahead of time, so the daikon can soak up all the great flavors of the sauce.
- 2/3 to 1 lb thin sliced meat
- 1 to 1.5 lb daikon radish
- 2 T sugar
- 4 T soy sauce
- 3 T sake
- 3 T mirin
- 600 ml dashi stock
Peel and cut the daikon into 1.5 cm thick rounds and cut rounds into quarters.
Place daikon in pan and cover with water. Bring to a boil and simmer for about 15 minutes or until you can pierce with a little resistance. Drain and set aside.
Add a tablespoon of neutral oil to a large frying pan and cook the beef. Stir in sugar while beef is still a little red.
Stir in the soy sauce, mirin, and sake. Finally, add the dashi stock and daikon. Simmer, stirring occasionally, for 15-20 minutes.
For best flavor, let sit for 30 minutes or so and reheat before serving. Optional: garnish with green onion. Serve with rice.
Thin sliced beef can be found at Asian markets. If you are using granulated dashi, make the stock according to package directions. Adapted from: cookpad.