Method
Garlic is listed in the source ingredients but its use isn't shown in the method.
- Peel the radish and cut a thick round slice, scoring a crisscross pattern into one face.
- Season the slice with salt, then soak it in the chicken bouillon with the kelp.
- Strain the soaking liquid and set it aside.
- Sear the slice in a pan over medium heat, pressing it down, until golden brown with the scored pattern showing.
- Add the butter for aroma, then pour the reserved soaking liquid back into the pan.
- Simmer for a few minutes so the flavors meld, then plate with a glossy spoonful of sauce, parsley, and black pepper.