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Daikon Steaks + Twice Cooked Carrot Noodles

Daikon Steaks + Twice Cooked Carrot Noodles

Makes 2 portions



For the daikon steaks

2 Medium/large daikon radishes, ends removed, peeled and cut into 1-inch thick rectangles – about 6 steaks (you can also cut coin shapes)

1 cup stock or filtered water

1 tsp vegetable oil

¼ cup plus 2 tbsp local honey

1 small garlic, grated as finely as possible

1 inch piece of fresh ginger, grated as finely as possible, or ½ tsp ground ginger

1 tbsp tamari (you can use soy sauce but start with ½ tsp as it much saltier)

½ tsp toasted sesame oil

½ tsp white rice vinegar

1/8 tsp cayenne powder


For the twice cooked carrot noodles

100g Chow Mein style wheat noodles, cooked according to instructions

3 large orange carrots, grated

2 tbsp vegetable or peanut oil


Garnish with chopped cilantro and sesame seeds



For the daikon steaks

In a small bowl grate the garlic and ginger for the steak sauce. Add honey, tamari, toasted sesame oil, rice vinegar, and cayenne powder and whisk until smooth. Set aside.


Peel and cut daikon radishes then place in a large pan on the highest heat. Add 1 cup stock or 1 cup filtered water. If using just water, add a pinch of salt and pepper over the daikon slices.


Cook in boiling water for about 5 minutes each side, flipping using tongs. After 5 minutes of cooking on each side the stock/water should be gone. If not, continue to cook until all stock/water is no longer in the pan. Remove daikon slices from pan.


Using the same large pan, decrease heat to medium and add 1 tbsp vegetable oil evenly to the pan. Add daikon slices back to pan, brushing the ‘faces’ with the steak sauce. Flip and coat the other side, continuing to cook, flip, and coat for about 20 minutes. The steaks should have about 6 coats of sauce on them. The colour should be a dark brown with a bit of caramelization and you should have used about half the sauce – no more than that. Make sure to use you tongs and move the slices around to ensure they don’t stick to the pan during cooking.


While you are cooking your daikon steaks, cook your noodles according to instructions and grate your carrots. Once the noodles are cooked, drain them and add them back into your cooking pot. Add the remainder of the steak sauce and all the grated carrots. Toss to combine.


Once daikon steaks are cooked, remove from heat and set aside.


Give the same large pan you cooked your daikon steaks in a quick rinse or wipe down and add 2 tbsp vegetable or peanut oil.


Lower heat to a low/medium. Add the cooked noodles and carrots and spread evenly around the pan. Cook, stirring occasionally, until bits of the noodles are crispy and have dried out slightly – about 10 minutes. Remove from heat.


To serve

Divide carrot noodles and daikon steaks between two plates and top with chopped cilantro and sesame seeds.