2 daikon(10-12 cuts each)
olive oil or half and half of canola & sesame oil
water for boiling
salt & pepper to taste
Cut the root in one inch sizes and peel the skin.
Place in a big pot and cover with just enough water for boiling. (*Tip* boil the daikon in ‘Rice Water’ because it takes the edge off of the daikon and makes it sweeter. When you wash rice, save the cloudy water for boiling daikon, beets and other astringent vegetables.
When it comes to a boil, turn down heat to medium or enough heat to where the daikon are dancing in the water and simmer for 20 minutes til tender.
Drain water and heat up a frying pan and drizzle with preferred oil. The daikon is cooked through so we just want to brown both sides to a nice color. When the second side comes to a nice color, salt & pepper to taste. Add a tablespoon and a half (or a drizzle) of soy sauce and toss. Can be served cold but piping hot is best!