Pork & Grated Daikon Nanban Rice Bowl

Name: Pork & Grated Daikon Nanban Rice Bowl
Yield: 1 serving
Cuisine: American
Ingredients: 100 grams Pork (thinly-sliced breast meat); 2 Shiso leaves; 1 Green onions, mizuna; 1 Daikon radish sprouts; 1 Grated daikon radish; 1 tsp Sake, soy sauce, mirin; 1 dash Salt and pepper; 1 tbsp Katakuriko; 1 tbsp of each Sake, soy sauce, mirin, vinegar

cookpad.japan @cookpad_jp

This is a variation on a recipe my friend taught me.

Be careful not to simmer the sauce for too long.

It's delicious if you mix up the rice, grated daikon radish, and meat! Recipe by Cooking S Papa

This is a variation on a recipe my friend taught me.

Be careful not to simmer the sauce for too long.

It's delicious if you mix up the rice, grated daikon radish, and meat! Recipe by Cooking S Papa

cookpad.japan @cookpad_jp

This is a variation on a recipe my friend taught me.

Be careful not to simmer the sauce for too long.

It's delicious if you mix up the rice, grated daikon radish, and meat! Recipe by Cooking S Papa

This is a variation on a recipe my friend taught me.

Be careful not to simmer the sauce for too long.

It's delicious if you mix up the rice, grated daikon radish, and meat! Recipe by Cooking S Papa

Saved

Ingredients

1 serving

100 gramsPork (thinly-sliced breast meat)
2Shiso leaves
1Green onions, mizuna
1Daikon radish sprouts
1Grated daikon radish
For seasoning the meat
1 tspSake, soy sauce, mirin
1 dashSalt and pepper
1 tbspKatakuriko
Nanban Sauce
1 tbspof each Sake, soy sauce, mirin, vinegar

Saved

Steps

1

Cut the green onions into small pieces, then cut the mizuna into 2 cm lengths. Julienne the shiso leaves.
2

Grate the daikon radish, then strain.
3

Cut the meat into easy-to-eat pieces, then place into the meat seasoning. Let sit for 10 minutes. Coat in katakuriko just before cooking.
4

Stir-fry the meat in a generous amount of oil until crispy. Once cooked through, remove the excess oil and coat with the nanban sauce. Continue stir-frying.
5

Be careful not to let the sauce get too thick while stir-frying. Put the rice into a rice bowl, then top with onions and mizuna. Top with the meat from Step 4.
6

Garnish with the grated daikon radish and julienned shiso leaves and enjoy. Sprinkle with shichimi and red chili pepper flakes to taste!