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Daikon Radish and Ground Beef Thick Simmered Dish
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A picture of Daikon Radish and Ground Beef Thick Simmered Dish.

Daikon Radish and Ground Beef Thick Simmered Dish

cookpad.japan
cookpad.japan @cookpad_jp

I was given a big daikon radish, so I used it in this recipe. I used about 1/3 of a big daikon radish that had thick leaves for the ingredients. This recipe is filling and easy to make. I thought up this recipe that also tastes great if you eat it on top of rice.

The daikon radish soaks up the flavoring easily if you cut it rangiri-style, but anything is OK as long as it fits in your mouth.
Depending on how quickly the water from step three evaporates, you might not need all of the potato starch dissolved in water. Recipe by Kichiri-monja

I was given a big daikon radish, so I used it in this recipe. I used about 1/3 of a big daikon radish that had thick leaves for the ingredients. This recipe is filling and easy to make. I thought up this recipe that also tastes great if you eat it on top of rice.

The daikon radish soaks up the flavoring easily if you cut it rangiri-style, but anything is OK as long as it fits in your mouth.
Depending on how quickly the water from step three evaporates, you might not need all of the potato starch dissolved in water. Recipe by Kichiri-monja

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Daikon Radish and Ground Beef Thick Simmered Dish

cookpad.japan
cookpad.japan @cookpad_jp

I was given a big daikon radish, so I used it in this recipe. I used about 1/3 of a big daikon radish that had thick leaves for the ingredients. This recipe is filling and easy to make. I thought up this recipe that also tastes great if you eat it on top of rice.

The daikon radish soaks up the flavoring easily if you cut it rangiri-style, but anything is OK as long as it fits in your mouth.
Depending on how quickly the water from step three evaporates, you might not need all of the potato starch dissolved in water. Recipe by Kichiri-monja

I was given a big daikon radish, so I used it in this recipe. I used about 1/3 of a big daikon radish that had thick leaves for the ingredients. This recipe is filling and easy to make. I thought up this recipe that also tastes great if you eat it on top of rice.

The daikon radish soaks up the flavoring easily if you cut it rangiri-style, but anything is OK as long as it fits in your mouth.
Depending on how quickly the water from step three evaporates, you might not need all of the potato starch dissolved in water. Recipe by Kichiri-monja

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Ingredients

5 servings
  1. 15cm worth Daikon radish
  2. 200 gramsGround pork
  3. 1 smallpiece Grated ginger
  4. 1 1/2 tbsp○Sugar
  5. 2 tbsp○Mirin
  6. 2 tbsp○Soy sauce
  7. 2 tbsp○Cooking sake
  8. 200cc dashi soup stock (Or 1 tablespoon of Bonito based soup stock )
  9. 1ratio of 1 tablespoon per serving Potato starch dissolved in water (water + katakuriko)
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Steps

  1. 1

    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.

    A picture of step 1 of Daikon Radish and Ground Beef Thick Simmered Dish.
  2. 2

    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.

    A picture of step 2 of Daikon Radish and Ground Beef Thick Simmered Dish.
  3. 3

    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.

    A picture of step 3 of Daikon Radish and Ground Beef Thick Simmered Dish.
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cookpad.japan
cookpad.japan @cookpad_jp
on September 15, 2013 09:09

Did you know that you can import recipes from anywhere into Cookpad with one click?
https://blog.cookpad.com/us/cookpad-recipe-import-feature-save-recipes-from-anywhere/

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