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)
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.