Daikon steak with cheese

japanese cake

I made this dish sometime ago. I must have seen this dish on the Internet. The most time consuming part of the preparation is boiling the daikon. Once that is done, the actual cooking is quick and easy.

I first pre-cooked the daikon as usual; I peeled the skin and cut the daikon into 1 inch thick rounds. I placed them in cold water with several kernels of raw rice, simmered for 20 minutes or until the daikon was cooked.

I first cut the daikon round in half. Using a small paring knife, I made a slit leaving the edge intact. I then inserted the slices of cheese (Any melting cheese will work. Here I used smoked cheddar). You may have to trim the corners of the cheese to make the slices fit. (left upper).

I put a pat of butter in a non-stick frying pan on low heat and started cooking the stuffed daikon (right upper). When the edges got slightly brown (in about 2-3 minutes), I turned them over (left lower). After a few more minutes of cooking I added just a small mount of soy sauce (right lower). I turned the stuffed daikon so that soy sauce covered all sides.

Daikon with cheese comp

Certainly this is an interesting dish. We are not crazy about it but it is a nice small dish that goes with any drink. If you already have pre-cooked daikon for other dishes such as oden, this is certainly worth a try.

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