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Braised Daikon in Mirin and Soy Sauce (Pan-Seared "Sea Scallops")

What you need: 

1 large daikon, sliced into 3/4" rounds
2 tablespoons soy sauce
1/4 cup mirin (Japanese cooking wine)
2 to 3" strip nori (seaweed)

What you do: 

1. Place daikon in a pot in a single layer. Add water to almost cover up the daikon.
2. Add soy sauce, mirin and nori. Bring the liquid to a boil over high heat than reduce heat to low and cover the pan, simmering daikon until all of the liquid is absorbed.
3. Once the liquid is absorbed, braise the sides of it in the last of the liquid.
This is great for the winter and almost has the same texture as pan seared sea scallops. It's amazing!
Source of recipe: I had this base recipe and modified it to fit the desires of the friends that I serve it to. They love it. Even my carnivore Texan boyfriend.

Preparation Time: 
5 minutes, Cooking time: 30 minutes
Cooking Time: 
30 minutes
Servings: 
4-6
Recipe Category: 

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Yeah.  These are awesome.  Totally easy and delicious.  The first time we used a little extra soy sauce to dip them in, this time I melted a little bit of EB and added lemon and garlic, and that was even better!

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This is way good.  I've never had scallops before, but these are awesome little things anyway.  Doing them again tonight, with the super easy asparagus from this site.  Double yum. 

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This was very different!  It was my first time cooking or eating daikon so I wasn't sure what to expect.  The texture of the dish came out really nicely (although I neglected to peel the daikon, since the recipe didn't say to, and I think that was a mistake).  It had kind of a bitter taste and I'm not sure if daikon is just bitter-tasting, or if it's because I used cheap white wine instead of mirin! 

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