Daikon Steak and Two Appetizers 大根ステーキ

This was the second set of appetizers we had one evening. From right to left are “daikon steak” 大根ステーキ, “charred broccoli” 焦がしブロッコリー　and “braised spicy tofu” ピリ辛豆腐.  These appetizers are vegetarian and none of them is completely new but these versions included some changes. 

This is just notes to myself.

The daikon steak (left) was first precooked in simmering water with some raw rice grains for 30 minutes and then cooked in melted butter on both sides until the edges turned brown. I added a small (off heat) amount of soy sauce to finish.

The broccoli was parboiled (I freeze parboiled broccoli in small batches). I cooked the broccoli with the daikon steak until the sides became blackened and then seasoned it with salt and pepper.

The spicy tofu was marinated (Sriracha, soy sauce, sesame oil, rice vinegar, sake, grated ginger and garlic) overnight and then drained. This time I dredged it in flour (mixture of AP flour and potato starch) and cooked until nicely brown on four sides. The dredging process made a nice crust.

So, this was nice second set of appetizers of the evening.