Cut a crosshatch pattern on one side of each round. The cuts should be about 1/8" - 1/4” (5mm) deep.

Place scored daikon in a sauce pot and fill with enough water to cover the daikon

Set the heat to high and once the water starts to bubble, reduce the heat to a simmer.

Cook for about 20 minutes or until fork-tender.

While the daikon is simmering combine the soy sauce, mirin, and sugar, set aside.

When the daikon is done, drain off the water and leave the daikon in the pot to dry in the steam for a few minutes.

Pat dry with kitchen paper if necessary.

Heat a sauté pan large enough to fit all of the daikon slices over high heat.

Add the oil and swirl to coat the pan. Add the daikon slices scored side down.

Pan fry the daikon until there is light charring on both sides (about 1 minute on each side).

Reduce heat to medium to medium low. Add the sauce mixture and let the daikon simmer in the sauce for about until the sauce becomes syrupy.

Remove from heat, arrange daikon on a serving plate and drizzle with remaining sauce.

Garnish with scallions.