Scrub daikon free of any dirt, and cut horizontally into medallions about 1-2 inches tall. Combine bone broth, water, and tamari in a medium sized pot and heat to high heat. Place the daikon pieces evenly along the bottom of the pot, and simmer with the lid on for about 20-30 minutes, or until all of the liquid is reduced to almost none and the daikon pieces are tender. Carefully remove from the pot, and heat a large skillet on medium-high heat with safflower oil, toasted sesame oil, and pan fry the daikon on each side until slightly crispy around the edges. Sprinkle a small amount of salt on top of each “steak” and serve.