This stew is brimming with Asian flavors. It’s a good change from our tomato and/or beef broth-based stews. Daikon becomes mellow and somewhat creamy when cooked, yet it retains some of its spiciness; someone who didn’t make the stew might think it’s turnip–which one can use here in place of daikon. You could also use celeriac or kohlrabi, but I like this best with daikon, or even black radish. This can simmer on the stovetop or in a 325°F oven.

5 T soy sauce; or 2 1/2 T soy sauce and 2 1/2 T water
1/4 c mirin or sake; or dry vermouth, dry sherry
1/4 c (red) onion
2 T vegetable oil
3 nickel-sized slices peeled, fresh ginger
2 garlic cloves, minced
1 – 1 1/2 lbs boneless beef stew, in bite-sized pieces
2 c water
black pepper, to taste
2 – 3 c (peeled) sliced or diced daikon
1 T sugar or other sweetener

1. Combine soy sauce, mirin, and red onion in a small bowl. Set aside. Preheat oven to  325°F if you are oven braising.

2. Heat the oil in a Dutch oven. Add the ginger and garlic and sauté, stirring, for a minute. Add the beef and brown, stirring occasionally, making sure all sides of the beef are in contact with the bottom of the pot, for about 5 minutes. Add the reserved soy sauce mixture. Bring to a simmer and cook the mixture for a minute. Add the water and bring just to the boil. Reduce heat, cover, and simmer either on the stovetop or in the oven for about an hour.

3. Uncover and stir in the daikon and sugar. Simmer, uncovered, for 20 minutes more or until the beef and daikon are tender to your liking. Taste for seasonings and serve.