Saikoro Steak


14 oz/400 g good quality steak (tenderloin), at room temperature
2 inch (5 oz/150 g) daikon (Japanese radish)
1 1/2 Tbsp. oil
2 cloves garlic
2 Tbsp. white wine (I used dry sherry)
1 scallion for garnish
Korean chili thread for garnish (optional)
3 Tbps. ponzu sauce (homemade ponzu sauce reicpe here)


Use the top 2 inches from green part of daikon (green part is sweeter while the bottom tip tends to be much bitter). Peel off the skin.

Grate the daikon over a small sieve placed in a bowl and drain the liquid well.

Slice the garlic and scallion.

Trim off the fat and tendons and cut into 1 to 1 1/2 inch cubes.

Season the meat with salt and pepper.

Heat the oil in a large frying pan. When the oil is hot, fry the sliced garlic. Cook until both sides are nicely golden brown (do not burn). Reduce heat if necessary. Take the golden garlic slices out and drain oil on the paper towel. Keep the garlic infused oil in the frying pan and increase the heat to high.

When you see smoke coming off from the oil, put the meat in single layer to make sure the bottom side gets nicely browned, about 1 minute. You may worry about the meat sticking to the pan, but do not touch until the meat releases itself from the pan. When it’s nicely brown, the meat will easily come off from the pan. Flip the meat over to continue cooking other side till nicely browned, about 1 minute.

Pour the wine and shake the pan to evenly distribute the wine and the meat in the pan. Then transfer to a plate.

To serve, place the grated daikon, garlic slice, chopped scallion on top of the meat. Garnish Korean chili thread if they are available. Pour ponzu sauce over grated daikon before eating. Enjoy!