Braised Daikon Scallops With Sugar Snap Peas & Shiitake Mushroom
Chef Roberto Martin visits with a healthy recipe featuring scallops!
Ingredients for the Daikon:
3 large, peeled daikon radishes cut into 1.5-inch thick disks
2 cups sake
¼ cup good quality less sodium soy sauce
½ cup aji mirin
3 tablespoons white miso
3 tablespoons brown sugar
6 garlic cloves crushed
1 tablespoon black peppercorns
1 teaspoon Sriracha
2 tablespoon sesame oil
2 tablespoon ketchup
1 tablespoon corn starch plus ¼ cup water
Ingredients for the Vegetables:
2 tablespoons grape seed or safflower oil, divided
1 red bell pepper seeded and julienned
1.5 pounds sugar snap peas, stems and strings removed
10 ounces shitake mushrooms, cut in half and stems removed
4 garlic cloves minced
2 tablespoons fresh grated ginger
1 bunch scallions, white and green parts sliced thin
½ cup water
2 tablespoons low sodium soy sauce
2 tablespoons white or black sesame seeds
Daikon is amazingly good for your kidneys and circulatory system but what is really cool about it is its texture. It is crisp like a jicama but with a strong radish flavor. When cooked it takes on a firm, meaty, feel. I like to braise it with sweet liquids to balance the peppery spice of the radish.
Mirin is a cooking wine that is like sake but sweeter. In my opinion sake comes in 2 forms: really good and really cheap. I drink good sake and cook with cheap sake and no- they are never one in the same. If you have any trouble finding this stuff any Asian market will have it.
Prepare the Daikon:
Line a plate with paper towels
Peel the daikon and cut it into 1-inch thick “scallops”.
In a 3-quart sauté pan, stir the sake, soy sauce, mirin, miso, sugar, garlic, and peppercorns.
Add the daikon and bring the liquid to a gentle simmer.
Simmer the daikon uncovered for 45 minutes.
Remove the daikon and reserve them on the towel-lined plate.
Stir the Sriracha, sesame oil and ketchup into the braising liquid.
In a small bowl stir together the corn starch and water to make a slurry.
With the braising liquid at a simmer, whisk in the slurry.
The sauce should stop simmering for a minute; continue whisking until the liquid returns to a simmer.
Allow the sauce to simmer for about 5 minutes then strain the sauce into a small saucepan and reserve.
Prepare the Vegetables:
While the daikon is braising prepare the rest of the vegetables.
Heat a very large sauté pan over high heat.
Add half the oil and wait until it shimmers.
Add the bell peppers into the hot pan and toss.
Continue cooking the peppers until they are wilted and show signs of charring, about 10 minutes.
Place the peppers in a small bowl and reserve.
Add the remaining tablespoon of oil to the hot pan and add the peas.
Cook the peas for 3 minutes then add the mushrooms, garlic, ginger, and scallions and cook an additional 3 minutes.
Add the soy sauce and water and simmer until the liquid reduces (about 5 minutes).
Stir in the bell peppers and the sesame seeds then remove the pan from the heat.
Heat a medium sized skillet with a drizzle of oil.
Place the daikon disks in the pan and sear until golden brown on one side then flip and sear on the other side (about 1 minute per side).
Mound about 1/6th of pea and mushroom mixture in the center of a large plate and spoon a bit of sauce from the pan over the top.
Place 3-4 braised daikon disks around the veg and drizzle each one with the braising liquid sauce.