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Categories:Viewed: 18 - Published at: 9 years ago
Ingredients
- 15 cm worth Daikon radish
- 200 grams Ground pork
- 1 small piece Grated ginger
- 1 1/2 tbsp Sugar
- 2 tbsp Mirin
- 2 tbsp Soy sauce
- 2 tbsp Cooking sake
- 200 cc dashi soup stock (Or 1 tablespoon of Bonito based soup stock )
- 1 ratio of 1 tablespoon per serving Potato starch dissolved in water (water + katakuriko)
Method
- Cut the daikon radish into easy-to eat-bits I used the rangiri (method of cutting at an angle and turning the daikon 90 degrees between cuts) style in the photo above.
- Put the ingredients marked with along with the daikon radish, ground pork, and ginger into the pot.
- Cover it with aluminum foil after giving it a quick stir and stew at medium heat, removing the scum in the process.
- Boil it over a low heat for about 20 minutes until the broth has evaporated a bit and the daikon radish has taken on its flavor, add in the katakuriko dissolved first in cold water, and cook until it thickens.
- Let it sit for a while to let the flavors meld.
