What Does Daikon Taste Like?

In comparison to other varieties of radishes, Japanese daikon is mild in flavour and does not have that spicy element. When eaten raw, it’s slightly sweet yet peppery with a crisp and watery texture. When cooked, the flavour mellows down, becomes sweeter and becomes quite similar to cooked turnips. Because of it’s mild flavour and itsability to soak up lots of flavour, it’s the perfect canvas for dishes with a sauce rich in flavour.

Health Benefits of Daikon Radish

In Japan, daikon is often served as a side dish alongside heavier meals like deep fried food as a way to ‘relive the oily-ness’ and as a palate cleanser. Since it is low in calories, high in water content and fiber– it makes for a healthy addition to everyday meals!

How to Make Daikon Steak

  1. Prep daikon radish: Peel and slice daikon into rounds, about 4-5 cm in thickness. Score both sides with a sharp knife about 3/4 cm deep. Rub sake and kombu dashi on both sides. Place in a microwave safe dish, cover and microwave for 2 minutes on each side at 600 W (or until 80% cooked through). It will look more translucent.
  2. Make the sauce: Mix sauce ingredients in a bowl and combine.
  3. Cook the radish steaks: Heat vegan butter over high heat and then season both sides with salt and pepper. Pan fry both sides until charred to your liking (about 1 minute per side). Reduce heat to medium low, add sauce mixture and simmer one side for about 30 seconds (or until sauce begins to thicken). Flip and let other side simmer in the sauce. Turn off the heat, remove from burner and serve on a plate. Drizzle with remaining sauce and then garnish with scallions to complete.

Serve these fancy daikon steaks with anything you like! I like to pair it with a fresh bowl of rice, a simple cold tofu side dish and another vegetable based side dish like spinach gomaae.

Daikon Steak Variations

Here are some more flavour suggestions you can make daikon steak with:

  • teriyaki
  • soy butter
  • soy garlic sauce
  • ginger soy sauce
  • ponzu
  • sukiyaki sauce
  • yakiniku sauce (Japanese grill sauce)
  • yuzu soy sauce
  • balsamic sauce
  • top with cheese

Recipe Notes

  • Score or slice both sides of the daikon radish about 3/4 cm so that it is easier for the sauce to be absorbed.
  • Microwaving is a quick and easy way to cook the radish through evenly since the slices are thick.
  • The sake is optional but recommended if you find your daikon to be on the bitter side.

More daikon recipes to try:


If you recreate this Miso Butter Daikon Steak recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Miso Butter Daikon Steak

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5 from 91 reviews

  • Author: Lisa Kitahara
  • Total Time: 15 minutes
  • Yield: 2 servings 1x


  • 1/3 daikon radish, peeled (225-275g net weight)
  • 1 tsp kombu dashi powder (5g // can substitute for mushroom stock powder)
  • 1 tbsp sake, optional (15ml)
  • 1 tbsp vegan butter (15g)
  • 1 1/2 tsp soy sauce (7ml // tamari for guten free)
  • 1 tbsp mirin (15ml)
  • 1 tsp cane sugar (4g)
  • 1 tbsp white miso paste (20g // gluten free miso paste as needed)
  • 1 garlic clove, minced (4g)
  • scallions for garnishing


  1. Peel and then slice daikon into 4 cm thick rounds. Score the daikon steaks on both sides. Place the daikon into a microwave safe dish and then drizzle sake on top. Rub kombu dashi powder on both sides and then cover with a lid. Microwave both sides for 2 minutes each at 600W or until daikon is mostly cooked (it will look more translucent). Be sure not to overcook. 
  2. In the meantime, add the soy sauce, mirin, sake, sugar, miso and garlic in a bowl and mix to combine. 
  3. Over high heat, add the vegan butter. Once melted, add the daikon to the pan and lightly season both sides with salt and pepper. Pan fry the daikon until you get some charring on both sides (about 1 minute on each side). Reduce heat to medium to medium low. Add the sauce mixture and let the daikon simmer in the sauce for about 30 seconds. Flip the daikon and let the other side cook in the sauce until the sauce has reduced significantly. 
  4. Remove from heat, serve on a plate and drizzle with remaining sauce. Garnish with scallions and enjoy! 


  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: side dish
  • Method: stove top
  • Cuisine: vegan, gluten free, japanese


  • Serving Size: 1 serving
  • Calories: 134
  • Sugar: 8.4g
  • Sodium: 1440mg
  • Fat: 6.6g
  • Saturated Fat: 1.7g
  • Unsaturated Fat: 4.1g
  • Trans Fat: 0
  • Carbohydrates: 16g
  • Fiber: 2.3g
  • Protein: 2.8g
  • Cholesterol: 0

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About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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  1. This recipe is amazing. Never seen such a unique daikon recipe. It’s actually pretty easy too. I served it on top of some noodles and it was delicious. Such a great technique, I can’t wait to make it again!!