RECIPE | Tender Daikon Radish with Demi-Glace

Daikon works beautifully simmered, in salads, or as pickles — it's an exceptionally versatile vegetable. When the weather turns cold, it stores sugar to protect itself from freezing, becoming sweeter and more flavorful.

Just as I was planning to make the classic furofuki daikon (daikon simmered in broth and served with miso sauce), Kanami Egami, vice principal of the Egami Cooking School, suggested, "Why not switch things up and try a Western-style twist?"

What she handed me was a can of demi-glace sauce, and with a touch of anticipation, I began preparing the daikon.

*Daikon radishes in the sun. (Photo: Pixabay by Hans)*

Tips from Ms Egami

"To simmer thick pieces of daikon properly, mentori (rounding the edges) and kakushi-bocho (hidden cuts) are essential," says Ms Egami.

Mentori is easy with a peeler. After cutting the daikon into rounds, lightly shave off the sharp edges of the cut surfaces. This not only improves the appearance but also helps prevent the daikon from breaking apart as it simmers.

Next come the kakushi-bocho. To help the daikon cook more quickly and absorb flavors more easily, make shallow cross-shaped incisions on one side — a classic example of traditional culinary wisdom.

After parboiling the daikon in plenty of water, gently simmer it in consommé broth. If you have one, use a drop-lid (otoshibuta). While it cooks, sauté the beef and onion, then add store-bought demi-glace sauce to create a rich, thick sauce.

When a bamboo skewer or chopstick slides easily through the daikon, it's ready. Arrange the daikon in a bowl with the cut side facing down, generously spoon the sauce over the top, and serve.

"I want to eat this with a knife and fork," my wife said — but the daikon was so tender that it could be cut easily with chopsticks. The rich, sauce-coated beef pairs perfectly with the daikon, making this a dish worth adding to your winter repertoire.

Simmered Daikon with Beef Demi-Glace

Ingredients (serves 4)

Daikon radish: 12 cm
Thinly sliced beef: 100 g
Onion: 1/4
Demi-glace sauce (canned): 100 g
Granulated consommé, salt, pepper, neutral oil

Instructions

Cut the daikon into four equal lengths and peel. Round the edges (mentori) and make shallow cross-shaped cuts on one side (kakushi-bocho).
Place the daikon in a pot, cover with plenty of water, and simmer over low heat for about 30 minutes, adding water if it runs low. Let cool, then drain.
Return the daikon to the pot, add enough water to just cover, add 1/2 teaspoon granulated consommé, cover with a drop lid if you have one, and simmer over low heat for about 20 minutes.
Thinly slice the onion.
Heat 2 teaspoons of neutral oil in a frying pan. Sauté the onion until soft, then add the beef and stir-fry.
Add the demi-glace sauce, mix well, and simmer briefly. Season lightly with salt and pepper.
Arrange the daikon in a bowl, spoon some of the simmering liquid over it, top with the sauce, and garnish with finely chopped green onion, if desired.