Start by washing and peeling the daikon radish. Slice it into your desired shape and thickness. I use a method called the "Roll Cut," where you make a 45-degree angle cut, then rotate the radish 90 degrees and make another cut. I prefer larger chunks to prevent them from cooking too quickly and melting.

Heat oil in the pan and stir-fry the daikon radish for about a minute. Then, season with light soy sauce, dark soy sauce, and oyster sauce. Mix the sauce well until the daikon is evenly coated.

Stir-fry for another minute and add star anise and half a pot of water. Adjust the water quantity based on your pot size; avoid adding too much as it can prolong the evaporation process.

Cover the pan with a lid and let it simmer for 25 minutes to bring out the flavors. In this step, it is crucial to check the amount of sauce constantly. There should be enough sauce left to avoid burning the daikon radish. If no sauce is left, add a bit of water as needed. If you have added too much water, you can turn the heat up to let it evaporate and thicken.

After 25 minutes, turn off the heat and garnish with chopped fresh coriander. Set aside for a few minutes to ensure maximum flavor absorption. The daikon radish should have a tender texture and deep brown color.