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シェフが辿り着いた人生最高の野菜料理【大根ステーキ】
recipe by George ジョージ (@GeorgeLABO)
Ingredients:
- Daikon radish
- Salt
- Chicken bouillon (or consommé/chicken stock)
- Kelp
- Garlic
- Olive oil
- Butter
- Black pepper
Steps:
1
Prepare the daikon steak
- Peel the daikon radish, removing the skin a bit thicker than usual, and give it a chamfer to remove the edges.
- Make crosshatch cuts on the daikon to allow flavors to soak in during cooking and create an appealing appearance when grilled.
- Season the daikon with salt and place it in a bowl along with the peeled skin.
- Prepare the broth by adding commercial chicken bouillon dissolved in hot water to the daikon, along with a piece of kelp. You may also use consommé or chicken stock as alternatives.
- Cover the bowl with plastic wrap loosely and microwave (at 600 watts for around 10 minutes) to pre-cook the daikon and let the broth flavors infuse. Adjust cooking method if making a larger batch.
- After microwaving, make sure to properly dry the daikon before proceeding to the grilling step.
- For an extra touch, prepare garlic oil: remove the germ from the garlic, mince it, and cook gently in olive oil until aromatic and the garlic turns into golden chips.
- Use the garlic-infused olive oil to grill the daikon on medium heat until a nice color develops, pressing down slightly on the daikon for even browning.
- Add butter for flavor when the daikon is nearly cooked through and well-browned.
- Introduce the broth back to the pan to finish cooking the daikon, letting it simmer for approximately 3 to 4 minutes until the flavors meld completely and the daikon absorbs the broth.
- Adjust the taste of the sauce, ensuring it's rich enough to act as a standalone sauce and coat the daikon nicely as it finishes cooking.
- Present the daikon steak boldly with plenty of sauce poured over, and garnish with cracked black pepper to finish.