Braised Daikon with Pork Mince (Daikon no Soboro-an)
A Simpley braised white radish (daikon) becomes a surprisingly tasty dish when cooked in a thick soy sauce flavoured sauce with pork mince (ground pork). Daikon is cooked until it becomes semi-transparent and tender. The thick sauce has a typical Japanese flavour with dashi, soy sauce, sake, mirin and sugar.
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 400 g (0.9lb) daikon (white radish) cut into bite size rangiri (roll cutting, note 1)
- A handful of rice
- 250 g (0.6lb) pork or chicken mince (ground pork or chicken)
- 1 tsp oil
- 1 cup (250ml/8.5oz) dashi stock ((note 2))
- 2 tbsp (40ml/1.4oz) soy sauce
- 1 tbsp (20ml/0.7oz) each sake, mirin
- ½ tbsp sugar
- 1 tsp heap of grated ginger
- ½ tbsp corn flour ((corn starch) diluted in ½ tbsp water)
Instructions
- 1
Place daikon and rice in a pot (note 4) , then add water, enough to cover daikon.
- 2
Boil for 10 minutes or until daikon is nearly cooked through (a bamboo skewer can get through the daikon). Drain hot water, and run cold water to rinse quickly with cold water , then and drain well.
- 3
Heat oil in a deep frypan over medium heat, add pork/chicken mince and fry, breaking the lumps. Cook until the meat changes colour to pale brown.
- 4
Add daikon and stir. Add the remaining ingredients, except corn flour with water, and place a drop lid (note 3) over to cover the surface.
- 5
When it starts boiling, reduce the heat to low and cook for 10 minutes.
- 6
Remove the drop lid, add corn flour with water and mix well.
- 7
When the sauce is thickened, turn the heat off and serve immediately.