Steps

1. Prepare the daikon radish (1/4 piece). Cut into rounds about 1.5cm thick in the middle.
   🕒 01:30
2. To help it cook evenly and absorb flavor, make crisscross cuts on both sides of the daikon slices. (This is the key!) Make the cuts slightly deep.
   🕒 02:04
3. Heat 3 tbsp of olive oil in a frying pan over medium heat. Place the scored daikon slices and cook slowly until both sides are golden brown. (This is the key!) Cooking without pre-boiling maximizes the daikon's texture and sweetness. Adjust the heat to prevent burning.
   🕒 02:22
4. Remove the cooked daikon from the pan. Lightly wipe off any excess oil.
   🕒 04:46
5. Add grated garlic (1/2 clove), 3 tbsp of mirin (sweet rice wine), and 2 tbsp of soy sauce to the pan and simmer briefly. (This is the key!) Making the sauce in the same pan where the daikon was cooked adds rich flavor.
   🕒 05:08
6. Arrange the pan-fried daikon on a plate and pour the prepared sauce over it. Top with 20g of butter and finish with pepper (to taste).
   🕒 05:41
7. Lightly wipe the frying pan used for the daikon steak. Add a little more olive oil (for cooking) and heat over medium heat. Slice the red eggplant (1/2 piece) into rounds.
   🕒 06:32
8. Place the eggplant slices in the pan and cook until soft and melting on both sides. (This is the key!) Red eggplant becomes very tender when cooked.
   🕒 07:07
9. Dice the tomato (1 piece).
   🕒 07:34
10. Roughly chop the arugula (1 bunch).
    🕒 07:50
11. Make the dressing. In a bowl, combine 1 tbsp of olive oil, 1 tbsp of vinegar, 1 tsp of soy sauce, and 1 tsp of sugar. Mix well until the sugar dissolves.
    🕒 08:36
12. Arrange the pan-fried eggplant on a plate. Add the diced tomato and chopped arugula.
    🕒 09:04
13. Drizzle the prepared dressing over everything. Finish with pepper (to taste) and grated Parmesan cheese (to taste).
    🕒 09:10