Daikon Steaks With Glass Noodles


Greg DuPree; Prop styling: Mindi Shapiro; Food Styling: Chelsea Zimmer


  • 6 ounces uncooked vermicelli rice noodles
  • 2 cups sake
  • 1 2-in. piece fresh ginger, peeled and cut into rounds
  • 1 large daikon radish (about 3 lb., 9 oz.)
  • 1/4 cup raw honey
  • 1/4 cup low-sodium tamari or soy sauce
  • 2 tablespoons unseasoned rice vinegar
  • 1 teaspoon crushed red pepper
  • 2 tablespoons toasted sesame oil
  • 2 cups thinly sliced baby bok choy (about 4 oz.)
  • 1/2 cup toasted sliced almonds


  1.  Cook noodles according to package directions. Drain, rinse with cold water, and drain again thoroughly.

  2.  Bring 3 cups water, sake, and ginger to a boil in a Dutch oven or stockpot over high heat. Reduce heat to medium-low to maintain a gentle simmer.

  3.  Peel daikon and cut into 4 6-by-3-by-1-inch slabs (about 8 1/2 oz. each). Cut each slab into 2 3-inch squares. Place in sake mixture; simmer until just tender, 10 to 12 minutes. Drain and dry well on paper towels.

  4.  Stir together honey, tamari, vinegar, and crushed red pepper. Set aside 1/4 cup of the honey mixture.

  5.  Heat oil in a large nonstick skillet over medium-high heat. Cook daikon squares in batches until lightly caramelized, 3 to 4 minutes per side. Reduce heat to medium. Turn daikon and brush with 2 tablespoons of the honey mixture. Cook, turning and brushing often with honey mixture, until deeply caramelized, 5 to 6 minutes. (Watch carefully to prevent glaze from burning.)

  6.  Toss together noodles, bok choy, almonds, and reserved 1/4 cup honey mixture in a large bowl. Divide noodle mixture evenly among 4 shallow bowls. Top each with 2 daikon pieces.

  • Active:
  • Total:
  • Yield: 4

Nutritional Information

Calories per serving: 466
Fat per serving: 13g
Saturated fat per serving: 2g
Cholesterol per serving: 0mg
Fiber per serving: 8g
Protein per serving: 6g
Carbohydrates per serving: 78g
Sodium per serving: 927mg
Iron per serving: 3mg
Calcium per serving: 181mg

Good to Know

Daikon, a mild Asian radish, is a good source of fiber, vitamin C, magnesium, and potassium.

This Recipe Is

Robin Bashinsky