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Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add radishes and sear until golden brown around the edges, for 4 to 5 minutes, shaking the pan or stirring with a wooden spoon halfway through. Add 1/4 cup water and cook until most of the liquid is evaporated and radishes are fork-tender, 1 to 2 minutes more.
Meanwhile, in a small bowl, whisk together miso, garlic, mirin, vinegar, soy sauce, salt and remaining 1 tablespoon oil until emulsified.
Remove the pan from the heat. Add dressing, green onions and sesame seeds to the pan. Using tongs, toss radishes to coat. Serve warm.