Peel the daikon radish and cut into matchsticks. Drain the liquid from the can of tuna.
Add pure sesame oil to a heated frying pan and stir-fry the daikon radish on medium heat for 2 minutes.
Add the tuna to the pan from Step 3 and stir-fry for 1 minute. Add the dashi stock, soy sauce, and ground sesame seeds.
Briefly stir-fry for 1 minute to mix everything together and boil off the liquid. Turn off the heat. Transfer to a dish and garnish with green onion (optional).
Story Behind this Recipe
This is the season for delicious daikon radish, so I wondered if I could make something delicious that wasn't the normal simmered dish. The sweetness of the daikon with the delicious tuna flavor, cooked in sesame oil, was the perfect combination. This is great as a dish served with rice, but it's also perfect to eat with alcohol.
The part of the daikon radish closest to the stem is sweeter and will become more tender. The tail end is more bitter and has more texture. You can use whichever end you want. You can also have fun with it by topping with bonito flakes or shichimi spice.