Name: Seared Daikon Steaks in Vegetable Broth with Herbs and Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian-Inspired
Ingredients: 1 large daikon radish, peeled and cut into 1-inch thick rounds; 2 tbsp olive oil; Salt and pepper to taste; 2 cups vegetable broth; 1 carrot, sliced; 1 parsnip, sliced; 1 small turnip, diced; 1 stalk celery, chopped; 2 cloves garlic, minced; 1 tsp soy sauce or tamari; 1/2 tsp grated fresh ginger; 1 tbsp chopped fresh parsley; 1 tsp chopped fresh thyme; 1 green onion, thinly sliced (for garnish)

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Thick-cut daikon radish steaks are pan-seared until golden and tender, then simmered gently in a fragrant vegetable broth alongside carrots, corn, and aromatic herbs. This light yet satisfying dish highlights the subtle sweetness of daikon and the depth of slow-cooked broth, making it a comforting and elegant plant-based meal.

Why You’ll Love This Recipe

A creative and refined way to use daikon radish as a main component
Balanced, clean flavors with a nourishing feel
Naturally vegan and gluten-free
Elegant enough for a starter, satisfying enough for a full meal
Easy to prepare with simple pantry and produce staples

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Daikon radish, peeled and cut into thick rounds
Carrots, sliced
Sweet corn (fresh or frozen)
Onion, diced
Garlic, minced
Fresh ginger, sliced (optional)
Vegetable broth
Olive oil or sesame oil
Fresh herbs (thyme, parsley, cilantro, or chives)
Salt and black pepper
Soy sauce or tamari (optional, for extra umami)
Lemon juice or rice vinegar (for finishing)

Directions

Peel the daikon and cut into thick rounds (about 2–3 cm each). Score the surface lightly with a knife to help absorb flavor.
Heat oil in a skillet over medium-high heat. Sear the daikon rounds for 3–4 minutes per side until golden brown. Set aside.
In a pot, sauté onions, garlic, and ginger in oil until soft and fragrant. Add sliced carrots and cook for 5 minutes.
Pour in the vegetable broth, bring to a simmer, and add sweet corn and the seared daikon.
Simmer for 15–20 minutes or until the daikon is tender and has absorbed the flavors.
Season with salt, pepper, and optional soy sauce or tamari.
Finish with a splash of lemon juice or rice vinegar for brightness.
Garnish with fresh herbs and serve warm, with broth ladled over each serving.

Servings and timing

Serves: 4
Total time: 45 minutes
Prep time: 10 minutes
Cook time: 35 minutes

Variations

Add sliced mushrooms for a deeper umami flavor
Stir in baby spinach or bok choy at the end for extra greens
Swap daikon for kohlrabi or turnip if unavailable
Add rice noodles or cooked grains to make it a heartier meal
For a spicy variation, add a spoonful of chili oil or sliced red chili

Storage/reheating

Store in an airtight container in the fridge for up to 3 days
Reheat gently on the stovetop to preserve the texture of the daikon
Not recommended for freezing, as the vegetables may become mushy
Store broth and daikon separately if preparing in advance

FAQs

What is daikon radish?

Daikon is a mild-flavored, large white radish commonly used in East Asian cuisines. It becomes tender and slightly sweet when cooked.

Do I need to peel daikon?

Yes, the outer skin can be tough. Peel it for the best texture and flavor.

Can I use store-bought broth?

Yes, just choose a low-sodium vegetable broth to better control seasoning.

Is this dish spicy?

Not by default. You can add heat with chili oil, fresh chilies, or pepper flakes.

Can I make this dish ahead of time?

Yes, but it’s best enjoyed freshly made. Reheat gently to avoid overcooking the vegetables.

What protein can I add to this meal?

Tofu, tempeh, or white beans work well if you’d like to add more protein.

Can I skip the searing step?

Searing adds flavor and texture, but you can add raw daikon directly to the broth if preferred.

Is this a soup or a stew?

It sits between both—it has broth like a soup, but with large, hearty vegetable pieces like a stew.

How can I enhance the flavor of the broth?

Add a splash of soy sauce or tamari, or simmer with a piece of kombu or dried mushrooms.

What does daikon taste like when cooked?

It becomes mild, slightly sweet, and soft—similar to a tender turnip or potato, but lighter.

Conclusion

Seared Daikon Steaks in Vegetable Broth is a thoughtful, nourishing dish that showcases the versatility of humble ingredients. With its delicate balance of umami, sweetness, and brightness from fresh herbs, it’s a perfect plant-based recipe for those who appreciate subtle yet satisfying flavors. Whether served as a starter or a light main, this dish brings warmth and elegance to the table.

Seared Daikon Steaks in Vegetable Broth with Herbs and Root Vegetables

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Thick-cut daikon radish steaks seared to golden perfection and simmered in a light vegetable broth with fresh herbs and tender root vegetables. A soothing, umami-rich vegan dish that’s both nourishing and satisfying.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 2–3 servings 1x
Category: Main Course
Method: Simmered
Cuisine: Asian-Inspired
Diet: Vegan

Instructions

Season daikon rounds with salt and pepper.
Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear daikon rounds for 2–3 minutes per side, until golden brown. Remove and set aside.
In a large pot, heat remaining 1 tbsp olive oil over medium heat. Add garlic, carrot, parsnip, turnip, and celery. Sauté for 5–6 minutes until slightly softened.
Add ginger, soy sauce, and vegetable broth. Bring to a simmer.
Gently place seared daikon rounds into the broth. Cover and simmer for 20–25 minutes, until daikon is fork-tender and broth is flavorful.
Stir in fresh parsley and thyme. Adjust seasoning with salt and pepper to taste.
Ladle into bowls, ensuring each has daikon steak and a mix of root vegetables. Garnish with sliced green onion before serving.