Braised White Radish with Shiitake 香菇炖萝卜

A simple, cozy stew for the first cold days of autumn: golden pan fried radish simmered in shiitake soaking water.

Ingredients

• 25 ounces white radish (daikon), peeled
• 8 dried shiitake mushrooms
• 2 cups water for soaking
• 2 tablespoons neutral oil, divided
• 1 star anise (八角)
• 2 slices of ginger
• 3/4 teaspoon salt, to taste

Steps

1. Soak the dried shiitake mushrooms in 2 cups of cold water for 5 to 6 hours. For a quicker soak, use warm water instead. Keep the soaking water, because that's where the flavor is.
2. Cut the peeled white radish into rounds about 1 inch thick.
3. Heat half the oil in a pan. Add the radish and pan fry until it's lightly golden on both sides, then take it out and set it aside.
4. Add the rest of the oil, then the star anise and ginger slices. Stir until fragrant.
5. Squeeze the mushrooms gently, add them to the pan, and stir fry until aromatic.
6. Return the radish to the pan and stir fry everything together for a minute.
7. Pour in the mushroom soaking water, leaving the last bit with any grit in the bowl. Turn the heat to low, cover, and simmer for about 20 minutes, until the radish turns almost translucent.
8. Add the salt, taste, and adjust. That's it.

Notes

A medium daikon is usually around 700 g (1.5 lb). If the pan looks dry while the stew simmers, add a splash of water. The broth should just come partway up the radish.