Recipe adapted from Kansha: Celebrating Japan’s Vegan and Vegetarian Traditions by Elizabeth Andoh
Daikon Radish – peeled and sliced into 1/4 inch thick, large slices
2 tsp cornstarch 1 tbsp sesame oil (or other oil for frying)
1 tbsp sugar 3 tbsp vegetable broth or cold water
1 tbsp sake or mirin 2-3 tsp soy sauce
Over medium heat, add oil to pan. Coat daikon slices lightly on all sides with cornstarch. Fry in pan until slices start to become translucent and tender, about 3 minutes on each side until golden brown. Sprinkle the sugar over all of the slices. Mix the sake and 2 tbsp of the broth or water, and drizzle down the side of the pan to deglaze, jiggling the pan around. Lower the heat, cover and cook for 2 more minutes. Combine the rest of broth and soy sauce, and add to the pan to deglaze again. Turn the heat back up and once the sauce has thickened they are ready to serve.
You could add carrots to this recipe too, just cook them longer or make the slices thinner.