Seared Daikon Recipe

Prepare daikon

Peel the daikon and cut into 1/2-inch thick rounds. If rounds are large, halve or quarter them so pieces are roughly 2–2.5 inches across for even cooking. Pat dry with paper towels to remove surface moisture.

Par-cook

Place the daikon pieces in a medium saucepan, cover with cold water and 1/2 teaspoon salt, bring to a simmer and cook gently for 10–12 minutes until just tender when pierced with a paring knife. Drain and let steam-dry for 2 minutes.

Sear

Heat a heavy skillet (cast iron preferred) over medium-high heat until hot. Add 2 tbs neutral oil. Season daikon pieces with remaining 1/2 tsp salt and pepper on both sides. Place daikon in skillet without crowding and sear 3–4 minutes per side, until deeply golden and caramelized. Reduce heat if they brown too quickly. Transfer to a plate and keep warm.

Infuse broth

In a small saucepan combine coconut milk, vegetable or mushroom stock, smashed ginger and smashed garlic. Warm over medium heat until it begins to steam (do not boil vigorously) to infuse flavors, about 5 minutes.

Season broth

Stir in tamari, mirin, rice vinegar, sugar (or maple syrup), sesame oil and white pepper. Taste and adjust: add up to 1/2 tbs more tamari for saltiness or a little more vinegar for brightness. Simmer gently for 3–4 minutes to meld flavors, then strain out ginger and garlic if desired. Keep broth warm.

Prepare mushrooms

If using dried shiitake, soak in hot water 15–20 minutes, reserve soaking liquid, squeeze and chop. Finely chop the rehydrated and fresh mushrooms so they are small and uniform.

Cook XO base

Heat a small sauté pan over medium heat and add 2 tbs neutral oil. Add minced garlic and shallot and cook 1 minute until translucent and fragrant. Add chopped mushrooms and cook, stirring occasionally, until they release moisture and brown, about 6–8 minutes.

Finish XO

Add tamari, chili flakes and bonito or mushroom powder (if using). Cook another 1–2 minutes until the mixture is fairly dry and deeply flavored. Remove from heat and stir in toasted sesame oil and sliced scallion. Taste and adjust seasoning—XO should be savory, slightly spicy and concentrated.

Warm individual shallow bowls. Place 2–3 seared daikon pieces in each bowl (depending on size). Spoon 1/3 to 1/2 cup of warm coconut tamari broth around the daikon so it partially bathes them but doesn’t submerge completely.

Top each daikon piece with a generous teaspoon or more of mushroom XO. Scatter microgreens or cilantro and toasted sesame seeds over the dish. Serve immediately with a lime wedge if you want added acidity.

Optional: For a finished sheen, lightly drizzle 1/4 tsp toasted sesame oil over each serving just before serving.