Recipe: Ingredients: - 1 Daikon radish (biggest you can find) - 1 tbsp mushroom seasoning - 1 tbsp coconut oil - 2 tsp black vinegar - 1 tsp soy sauce (low sodium) - 1 heaping tsp red miso paste - 1/2 cup boiled water - 1 tbsp vegan butter - salt - black pepper - garlic powder Instructions: 1. Clean and peel radish. 2. Cut radish into 1.5-inch steaks. 3. Lightly score in a criss-cross pattern on both sides of each radish steak. 4. Mix together mushroom seasoning, coconut oil, vinegar, soy sauce, miso paste, and water. 5. Lightly dab steaks into sauce and place on sheet pan. 6. Bake at 250 degrees F for 1 hour in convection oven. Flip a few times while baking and baste with black vinegar. 7. Remove steaks from oven and dip into sauce to soak some of the sauce. 8. On a hot skillet, add butter and sear sides of steak (4-5 minutes per side). 9. Once seared, put some additional butter on the top, and add salt, garlic powder, and black pepper. Add extra sauce to pan and cover and simmer for a few minutes to soften.
Shhhhhhhhh. I just got stuck into an arguement with a Karen because of that :) I am trying to eat less meat. He got all kinds of videos about making veggie taste or even feel like meat (as close as possible.). Hopefully I can start losing some weight :P
7:54 Mark's impression of Gordon Ramsey fans is just like Kermit the frog. Can't stop laughing at the image that Kremit the frog (or Ray Romano) is a die hard Ramsey fan.
So here is what you do, you maximize the crispy coating by cutting the slices thinner, .75 thick. Score them, marinade them in your sauce for a few hours, then inject some of your sauce with a hint of red dye for coloring, into the middle of the steaks, then cook them how you did.
An idea.. Doing lots of burgers with swapouts - agar agar, guar gum, methylcellulose, xanthan gum, tapioca flour, etc... there are so many binders I'd love to see the difference between them all in (eg) a burger :) Many of which I now have after copying your recipes..lol
This looks so yummy! Daikon is one of my favorite vegetables because it tastes like a potato when you fry it in oil on a pan. Something about a pan takes away that raddish taste. Thank you for all your awesome ideas!
'Staikon?' I get the idea that if you soak anything in the same marinade, eg a turnip, a sports sock, a feather cushion, or a slab of foam rubber, and pan fry it, it will eventually taste like steak.
I love Sauce Stache's recipes but I've been trying to eat a little healthier and I'm usually concerned by consuming too much coconut oil and stuff like that 🥺 (especially in the veggie burgers) so I'm happy to hear he is interested in being healthier this year. It's like being in sync with your favorite UA-camr! Anyways, good job again on an amazing recipe i have to try!!
Maybe Try one of those SPIKE meat tenderizers. The one with the spring loaded nails. Might be able to use that to get the liquid deeper into the radish. Just a thought.
I saw you were using a Japanese soy sauce for this. I recently did a taste testing of 30 soy sauces and I found Lee Kum Kee Double Deluxe had an amazingly deep and beefy flavour. I use it now along with a little marmite to create a beefy flavour in dishes.
If you cut them into a perfect circle, and if you wanna be really thorough, thats at least 4 minutes per side on about 360 sides so only about 1440 minutes to sear the sides! :D
I have an idea to better infuse the steak flavor. after you cut the raddish into pucks 1 let them rest in sparkling water to make pores 2 dehydrate them to remove the water. this might make them sponge like allowing them to better suck in the flavor 3 Sou vide them together your steak marinate. 4 take it out and cook it like you did in the video. Specifically the step after you let them sit in that initial flavoring. this should in theory allow the flavors to soak in. Further recommendations try making it thinner(up to you). it just better helps the flavor seep into the core.
It would be amazing! I'm wondering if I should eventually do an updated version here to get that dark color! I bet I could do it with a longer dehydration and longer brine!
@@SauceStache Also you mentioned it was still crunchy like a Daikon. I saw a few recipes that microwave/ simmer the Daikon a bit until tender before frying, maybe it helps! Would deeper scoring risk the radish to fall apart? And what would happen if they sat in the marinate for one hour after being boiled/simmered/microwaved a little bit 🤔 would they get too salty
This seems like your initial idea of dehydrating them may make a better way to soak the marinade in to them for a fuller steak flavor throughout. Looks awesome though!
I was skeptic about daikon radish but I will try it out after seeing this video. Eggplants are nice to be cut thin and then put a little bit of flour and then fry them.
Loved the ending! The honesty and the fun shines through! In terms of texture, maybe sliced a bit thinner? I haven't eaten steak in a long time, but I'm pretty sure when I did, it was maybe a sirloin cut? Or a flank? I don't really understand all that! But basically a thinner slice might cook through and have the flavour penetration?
I have never cooked with daikon before. Do you think if you steamed it for a couple minutes to soften it before scoring it, it might absorb more flavour and be a little less crunchy at the end?
@@SauceStache I saw one woman - who didn't flavor it nearly as well as you did - microwaved them for 6 minutes to soften them. She used it as a substitute for the baking step, but maybe a couple of minutes, then marinate, then bake?
Another one to use for fake meat/fish is Asian White Squash. It is fibrous and has a nice firm texture. I am going to slice it in rounds and soak it in kelp powder and spices then fry it. I like your recipe. Thanks
try scoring it down half way but wider apart then flip it over and turn 90 degrees and score down half way again. that will get the flavour and colour throughout.
I read Gordon’s eggplant steak recipe and decided that it could not possibly have any nutritional value remaining. I will try your daikon steak. Thanks for sharing.
I bought a daicon today. I want my "steak" to be a totoal of 1". I'm going to cut 3 slices at 1/3" Score, season and seare like he did. Then cook them in the pan. Then stack the 3 slices onto a bun. And here I go 😊
Hi, I just wanted to say that im not vegan, but have several neurodivergences that make food textures really hard for me, especially meats. I love the flavor of meat but the texture throws me off so much that I cant eat any, so THANK YOU for this channel! Finding good vegetables based alternatives to the flavors I love has gotten me eating again!!!
Perhaps using one of those spikey meat tenderizers or going nuts with an icepick could let the marinade penetrate more, as well as loosen up the internal structure. Of course making them thinner would also help, or using a microwave to cook it before searing.
I'll definitely try this. I've grilled Korean mu and just used a little BBQ sauce, and can testify it's very good. You might look into Bora King daikons. They're a reddish one, and may LOOK more steak-like if you want them pink inside!
Daikon Crunch? I’ve been eating Daikon regularly for 30 years (my wife is from Japan), and I’ve NEVER had crunchy daikon, only if a raw sliced topping. It’s usually cooked and almost mushy, or raw and grated into mush. I was wondering how your texture would come out. Must be a way to get it somewhere between crunchy and mush.. 🤷🏽
You can use raw daikon to replace the rice in sushi. You need to squeeze out the liquid after putting it in the food processor and then use it just like rice. It tastes really good!
What if you perforate these with a crackling tool, after they're soft and out of the oven? That would be one way for that nice sauce to really penetrate the radish. Could be easy to mess up, though. Tool getting stuck or your radish steak falls apart.
Awesome! I’m certain you could play with it and make the center more meaty, but I’m actually interested to try it just like this for the contrasting textures.
I was wondering, what if you blanched or boil the radish with a lil bit of baking soda and then did this recipe? Felt like the baking soda getting rid of some of those cell walls would help with a softer texture
Marinating the daikon medallions in beet juice before baking/dehydrating would give them a more beefy color on the inside, and give a less crunchy texture.
I also love daikon. Daikon kimchi, pickled daikon, daikon salad, daikon in ramen... all amazing. I don’t think I’ve ever seen one that big though. Most I have seen are just an inch thick.
What would happen if you sliced it into smaller pieces, marinated them and used them for stir fry? Do you think you'd get that top of the steak flavor throughout? I'm curious why you didn't want to let them marinate for a significant period of time. Would that make them too hard to cook?
Could you boil/ blanch the discs first too soften first before marinading with a splash of vinegar to neutralize the bite before marinading to soften possibly with a dash of baking soda?
Can't wait to try this! What about poking a bunch of tiny holes in the daikon with a cake tester and marinating it in the liquid for awhile before cooking?
I mean , if Gordon can make a (lame) stake from an eggplant, you can definitely make a way better one with a Daikon radish, with which you made the amazing vegan bacon before. I really love the texture (and taste) on roasted radishes (highly recommend you to try some next time you roast some veg!) so I guess I would really enjoy these too! Also, I feel like when baked for longer (and when using smaller daikons) you could get some nice scallops using the same concept, but a different marinade! . I absolutely love each and every video of your and I cannot wait for the next one! Stay safe and have a great week ahead guys! . P.S. Sure it is better than the eggplant one as it at leas has a bite to it. Plus, it does not take 3 days to make XD
hahahah right??? haha thats what I was thinking! I think the fact that this does have a little more bite along with a meatier flavor makes it a total win! It might not be the perfect steak replacement, but its still good!
My son and I are going to make this when he comes home next weekend. I may pressure cook the pieces first with some beet juice and marinade which will include marmite and molasses. Going to let you know. Thanks Sauce Stacey!
Best ending ever!
hahaha thank you! We were cracking up!
@@SauceStache Please pay the dog tax next time! Show them on screen!!!
Made me laugh too.
Couldn’t agree more! LOL!!!
I ❤ happy endings.
“Magic Mushroom seasoning”. You’ve got my attention sir.
Its legit!
@@SauceStache "magic-mushroom seasoning", not "magic mushroom-seasoning" ;)
I imagine other stuff when I see "MAGIC MUSHROOM" :D
"legit" contains psilocybin legit, or...
@@Anonarchist haha, I too would like to know.. Ill try both just in case.
2:24 "magic mushroom seasoning" no wonder you look so happy during the taste tests
hahah I got you... but no joke its that good hahah
Recipe:
Ingredients:
- 1 Daikon radish (biggest you can find)
- 1 tbsp mushroom seasoning
- 1 tbsp coconut oil
- 2 tsp black vinegar
- 1 tsp soy sauce (low sodium)
- 1 heaping tsp red miso paste
- 1/2 cup boiled water
- 1 tbsp vegan butter
- salt
- black pepper
- garlic powder
Instructions:
1. Clean and peel radish.
2. Cut radish into 1.5-inch steaks.
3. Lightly score in a criss-cross pattern on both sides of each radish steak.
4. Mix together mushroom seasoning, coconut oil, vinegar, soy sauce, miso paste, and water.
5. Lightly dab steaks into sauce and place on sheet pan.
6. Bake at 250 degrees F for 1 hour in convection oven. Flip a few times while baking and baste with black vinegar.
7. Remove steaks from oven and dip into sauce to soak some of the sauce.
8. On a hot skillet, add butter and sear sides of steak (4-5 minutes per side).
9. Once seared, put some additional butter on the top, and add salt, garlic powder, and black pepper. Add extra sauce to pan and cover and simmer for a few minutes to soften.
Definitely looks better than the eggplant one!! 🔥
Ahhh she has spoken!!! YES!!!
I mean that's not a high bar 😂😂😂.
Eeek! Emma!
Shhhhhhhhh. I just got stuck into an arguement with a Karen because of that :)
I am trying to eat less meat. He got all kinds of videos about making veggie taste or even feel like meat (as close as possible.). Hopefully I can start losing some weight :P
emmaaaaaa! hoping to see you do vegan pastries sooner 😁🤞🏽
I love Monica's honest review. She tells it like it is. 👍
7:54 Mark's impression of Gordon Ramsey fans is just like Kermit the frog. Can't stop laughing at the image that Kremit the frog (or Ray Romano) is a die hard Ramsey fan.
You're honestly one of the best Vegan food UA-cam channels out there! I am glad that I had watched your videos it makes my day! 😊
So here is what you do, you maximize the crispy coating by cutting the slices thinner, .75 thick. Score them, marinade them in your sauce for a few hours, then inject some of your sauce with a hint of red dye for coloring, into the middle of the steaks, then cook them how you did.
No red dye. Simulating eating dead animal blood is psychotic, wake up.
I would pay money to be the kitchen assistant of this man! You are awesome! 👏
hahaha I would pay for a legit kitchen assistant hahah
Very True... I would too... What this Brother can teach you can make you Alot healthier...
An idea.. Doing lots of burgers with swapouts - agar agar, guar gum, methylcellulose, xanthan gum, tapioca flour, etc... there are so many binders I'd love to see the difference between them all in (eg) a burger :) Many of which I now have after copying your recipes..lol
hahahah Thats a REALLY good idea! I try to every now and then sneak in a replacement, but a full replacement video might be pretty awesome !
I'd love to watch that as well!
@@SauceStache oh please do this video! I’d love to see the effect each of the substitutions has on the finished product.
I’d love to see this too!
i would love to use this as a burger replacement, but i would probably sauce and season it differently.
This needs to be dehydrated THEN soaked with the steak sauce for a looong time. Make it flavourful
Give this man a vegan cookie! This should be good.
Maybe sous vide after dehydrating/soaking would help out as well?
The dog 🗣 borks 🗣 at the end had me cracking up 😂
We were dying! His new "thing" is to interrupt the ending of every video
Lovely 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
Whoa! Greetings back at ya! Thank you!
"Magic Mushroom seasoning" sounds like your gunna trip out after eating that steak 😂😂😂😂
You look leaner dude great job
Thank you!!! I really am working on being healthier!
This looks so yummy! Daikon is one of my favorite vegetables because it tastes like a potato when you fry it in oil on a pan. Something about a pan takes away that raddish taste. Thank you for all your awesome ideas!
My puppy went nuts at the end with the barking and is still looking for his "new friend" 😆
'Staikon?' I get the idea that if you soak anything in the same marinade, eg a turnip, a sports sock, a feather cushion, or a slab of foam rubber, and pan fry it, it will eventually taste like steak.
I love Sauce Stache's recipes but I've been trying to eat a little healthier and I'm usually concerned by consuming too much coconut oil and stuff like that 🥺 (especially in the veggie burgers) so I'm happy to hear he is interested in being healthier this year. It's like being in sync with your favorite UA-camr! Anyways, good job again on an amazing recipe i have to try!!
I love this pickled and as salad with yogurt, never have I imagined you can make a steak out of it. MIND = BLOWN!
Thank you so much!! As a vegetarian that doesn't like plain vegetables I am always looking for new things hahah
You're so welcome!
Ouch vegetarian and doesn't like plain vegetables... rough life man
Maybe Try one of those SPIKE meat tenderizers. The one with the spring loaded nails. Might be able to use that to get the liquid deeper into the radish. Just a thought.
I’ve said it before and I’ll say it again...plants are ✨magic✨
Its really wild what plants can do!
I saw you were using a Japanese soy sauce for this. I recently did a taste testing of 30 soy sauces and I found Lee Kum Kee Double Deluxe had an amazingly deep and beefy flavour. I use it now along with a little marmite to create a beefy flavour in dishes.
interesting i gotta find some
If you cut them into a perfect circle, and if you wanna be really thorough, thats at least 4 minutes per side on about 360 sides so only about 1440 minutes to sear the sides! :D
Your daikon radish "bacon" and oyster mushroom "pulled pork" are awesome so I'm sure this will be great too.
You two are so cute. ♥️🇨🇦
Thank you so much!!!! I have a new daikon radish bacon coming next!!
@@SauceStache
Can't wait. My daughter and I are trying to develop eggs Benedict based on your recipes.
I have an idea to better infuse the steak flavor.
after you cut the raddish into pucks
1 let them rest in sparkling water to make pores
2 dehydrate them to remove the water. this might make them sponge like allowing them to better suck in the flavor
3 Sou vide them together your steak marinate.
4 take it out and cook it like you did in the video. Specifically the step after you let them sit in that initial flavoring.
this should in theory allow the flavors to soak in.
Further recommendations try making it thinner(up to you). it just better helps the flavor seep into the core.
You know it doesn't look good right now but watch this: searing music intensifies. It seems like a sve kinda video. It would be awesome indeed 😎
@@usafan96soren20 hahaha guess you found my source for my idea
I wonder how these would be if you parboiled them to soften?
The dark color you got on that was so spot on!! If only the inside could mimic the same as the outside 🤩 well done
It would be amazing! I'm wondering if I should eventually do an updated version here to get that dark color! I bet I could do it with a longer dehydration and longer brine!
@@SauceStache I definitely think you could/should!!!
@@SauceStache Also you mentioned it was still crunchy like a Daikon. I saw a few recipes that microwave/ simmer the Daikon a bit until tender before frying, maybe it helps! Would deeper scoring risk the radish to fall apart?
And what would happen if they sat in the marinate for one hour after being boiled/simmered/microwaved a little bit 🤔 would they get too salty
This seems like your initial idea of dehydrating them may make a better way to soak the marinade in to them for a fuller steak flavor throughout. Looks awesome though!
I was skeptic about daikon radish but I will try it out after seeing this video. Eggplants are nice to be cut thin and then put a little bit of flour and then fry them.
Loved the ending! The honesty and the fun shines through!
In terms of texture, maybe sliced a bit thinner? I haven't eaten steak in a long time, but I'm pretty sure when I did, it was maybe a sirloin cut? Or a flank? I don't really understand all that! But basically a thinner slice might cook through and have the flavour penetration?
I love how the video just starts immediately with no bullsh8t talk. thank you from the bottom of my heart.
You had me sold in the first 3 seconds. That black vinegar is banging. It almost smells like Dr pepper in a good way
"makes you feel like you're eating something with substance" great line bro, im subscribing
Personally, I use daikon as a roasted potato substitute on my KETO diet... Delicious & low carb
I have never cooked with daikon before. Do you think if you steamed it for a couple minutes to soften it before scoring it, it might absorb more flavour and be a little less crunchy at the end?
Ohhh thats a good idea!! Totally !
@@SauceStache I saw one woman - who didn't flavor it nearly as well as you did - microwaved them for 6 minutes to soften them. She used it as a substitute for the baking step, but maybe a couple of minutes, then marinate, then bake?
Magic mushroom seasoning!? 🤯I'm in! 🍄🤯🍄🤯🍄
awesomely prepared and very tempting dish
Totally loved your way of cooking and explaining the dish
Thank you so much!!!!
very pleased that I bumped into your video. I have to watch the others. Well done!
It looks like a large sea scollop. Yum 😋
Another one to use for fake meat/fish is Asian White Squash. It is fibrous and has a nice firm texture. I am going to slice it in rounds and soak it in kelp powder and spices then fry it. I like your recipe. Thanks
Thanks for sharing!!!! I need to find one! that sounds awesome!
Though I'm not vegan or vegetarian, I'd still really like to try this. In case you can't tell from my username, I'm a big fan of radishes lol
try scoring it down half way but wider apart then flip it over and turn 90 degrees and score down half way again. that will get the flavour and colour throughout.
firstly, how do I know it's really good? secondly, good job dude👌🌌appreciate your artistry
What if you steamed the daikon after you scored it, to get a softer texture?
ha ha ha love that dog validation at the end
I just purchased tons of daikon. Local grocery was selling for $0.50/pound. I must try this recipe!
The Eggplant looked like a Sirloin, Diakon looks like a Filet Mignon. I'm not even Vegan but I like this show, and now I want a Filet Migon.
I wonder if you used one of those bladed meat tenderizer would help get the flavor throughout the “steak”
Excellent idea
Or even a fork
Just so You know, I really enjoy how You explain when making vegan recipes. Thank You so much 😊
I read Gordon’s eggplant steak recipe and decided that it could not possibly have any nutritional value remaining. I will try your daikon steak. Thanks for sharing.
I bought a daicon today. I want my "steak" to be a totoal of 1". I'm going to cut 3 slices at 1/3"
Score, season and seare like he did. Then cook them in the pan. Then stack the 3 slices onto a bun.
And here I go 😊
Hi, I just wanted to say that im not vegan, but have several neurodivergences that make food textures really hard for me, especially meats. I love the flavor of meat but the texture throws me off so much that I cant eat any, so THANK YOU for this channel! Finding good vegetables based alternatives to the flavors I love has gotten me eating again!!!
weird guy just eat them
@@ehwhynot7631 lmao why do you care so much
I remember watching the daikon bacon when you first released it. I wish foods like this were available around me.
Good job! Looks like a great and appetizing way to cook a radish. Works for me!
It was awesome !! Thank you!
Perhaps using one of those spikey meat tenderizers or going nuts with an icepick could let the marinade penetrate more, as well as loosen up the internal structure. Of course making them thinner would also help, or using a microwave to cook it before searing.
I'll definitely try this. I've grilled Korean mu and just used a little BBQ sauce, and can testify it's very good. You might look into Bora King daikons. They're a reddish one, and may LOOK more steak-like if you want them pink inside!
Have you tried using beef instead of radish? It's awesome!
Daikon Crunch? I’ve been eating Daikon regularly for 30 years (my wife is from Japan), and I’ve NEVER had crunchy daikon, only if a raw sliced topping. It’s usually cooked and almost mushy, or raw and grated into mush. I was wondering how your texture would come out. Must be a way to get it somewhere between crunchy and mush.. 🤷🏽
You can use raw daikon to replace the rice in sushi. You need to squeeze out the liquid after putting it in the food processor and then use it just like rice. It tastes really good!
Chinese black vinegar is the bomb diggity! Great cucumber dish: cucumber, minced garlic, black vinegar ❤️ (Chinese Mother-in-law taught me)
What if you took some wood skewers or toothpicks, and poke some holes in it before soaking it to see if it’ll soak up more color and flavor?
You might want to try adding black garlic in addition. I think it might make even better.
First time visiting your channel. You guys are happy and awesome. Nice couple.
Cant wait til the next grocery will open their gates and i can buy a radish and can try this recipe
You should remake the vegan daikon bacon! Maybe try drying it and then kinda rehydrating the daikon with a oily smoky sauce? It’d be really cool!
I would have also scored them half way through on each middle axis for deeper cooking and penetration of flavor
The dog said he want some too 🤣🤣 he smell that steak sauce lol
Bruhhhhhh this looks incredible. Def gonna try this out.
While i'm not a vegetarian... you got a knack for making meat substitutes look damn good !
What if you perforate these with a crackling tool, after they're soft and out of the oven? That would be one way for that nice sauce to really penetrate the radish. Could be easy to mess up, though. Tool getting stuck or your radish steak falls apart.
"That looks like a steak"
WTF?
"I can't get enough of it"
**Annoyed dog disagrees loudly". Every time.
hahahahah
I reales appreciate that you give honest reviews ❤️
your videos are gold to me.
Kid approved. My daughter loved are 5 star meal. I paired it with steak fries and asparagus with Parmesan cheese
Awesome! I’m certain you could play with it and make the center more meaty, but I’m actually interested to try it just like this for the contrasting textures.
Its really good!!! I know with some tinkering I could get it... im thinking longer brine time with longer dehydration time!
Definitely! I’m also wondering if deeper score marks would help or hurt!
I was wondering, what if you blanched or boil the radish with a lil bit of baking soda and then did this recipe? Felt like the baking soda getting rid of some of those cell walls would help with a softer texture
Marinating the daikon medallions in beet juice before baking/dehydrating would give them a more beefy color on the inside, and give a less crunchy texture.
I also love daikon. Daikon kimchi, pickled daikon, daikon salad, daikon in ramen... all amazing. I don’t think I’ve ever seen one that big though. Most I have seen are just an inch thick.
We just ate daikon blt’s mmmm… now going to use some more daikon recipes. Steak next 😃
What would happen if you sliced it into smaller pieces, marinated them and used them for stir fry? Do you think you'd get that top of the steak flavor throughout? I'm curious why you didn't want to let them marinate for a significant period of time. Would that make them too hard to cook?
Could you boil/ blanch the discs first too soften first before marinading with a splash of vinegar to neutralize the bite before marinading to soften possibly with a dash of baking soda?
Wow who would’ve thought!
Can't wait to try this! What about poking a bunch of tiny holes in the daikon with a cake tester and marinating it in the liquid for awhile before cooking?
That's a huge radish. The radishes I am used to are small and red/white and used for salads
Daikon are rare around here. Unless you go to an Asian specialty store or grow your own, they just aren't available.
thanks for making these videos. real creative and inspiring!
Try putting it in a vacuum bag to see if the seasoning can get any deeper.
I wonder if braising the daikon would have the flavors penetrate more.
That is the biggest radish I've ever seen, and as a wannabe gardener, I NEED to grow it
They're at whole foods
To get the inside soft maybe cook it in the liquid for longer and also make thinner slices?
Not an expert but cut half the size, use meat tenderizer, partially dehydrate, then season and marinate under vacuum or overnight. Amazing taste.
I mean , if Gordon can make a (lame) stake from an eggplant, you can definitely make a way better one with a Daikon radish, with which you made the amazing vegan bacon before. I really love the texture (and taste) on roasted radishes (highly recommend you to try some next time you roast some veg!) so I guess I would really enjoy these too!
Also, I feel like when baked for longer (and when using smaller daikons) you could get some nice scallops using the same concept, but a different marinade!
.
I absolutely love each and every video of your and I cannot wait for the next one!
Stay safe and have a great week ahead guys!
.
P.S. Sure it is better than the eggplant one as it at leas has a bite to it. Plus, it does not take 3 days to make XD
hahahah right??? haha thats what I was thinking!
I think the fact that this does have a little more bite along with a meatier flavor makes it a total win! It might not be the perfect steak replacement, but its still good!
I wonder what would happen if you let them marinate for longer in a vacuum seal.
I made this today. It was good I topped it with vegan steak sauce
Chef and a scientist
My son and I are going to make this when he comes home next weekend. I may pressure cook the pieces first with some beet juice and marinade which will include marmite and molasses. Going to let you know. Thanks Sauce Stacey!
@happydays6199 How did your changes work out!👀🤷🏻♀️
Love the new tasting camera angle! You both look great!
I love discovering new (to me) ingredients 👏🏽