Easy Daikon Radish and Eggplant with Thickened Ground Pork Sauce

Name: Easy Daikon Radish and Eggplant with Thickened Ground Pork Sauce
Yield: 2 servings
Cuisine: American
Ingredients: 1/3 Daikon radish; 1 Eggplant; 50 grams Ground pork; 1 tbsp Sesame oil; 300 ml ★Japanese dashi stock; 1 tbsp ★Sake; 2 tbsp ★Mirin; 2 tbsp ★Soy sauce; 1 tbsp Katakuriko; 1 Chopped green onions

cookpad.japan @cookpad_jp

I created this recipe because I wanted to use up leftover daikon radish and eggplant.

Be careful not to burn the ground pork. That's the only key. There's not much else you need to worry about! Please adjust the amount of katakuriko to your liking. For 2 servings. Recipe by Kurumi mama

I created this recipe because I wanted to use up leftover daikon radish and eggplant.

cookpad.japan @cookpad_jp

I created this recipe because I wanted to use up leftover daikon radish and eggplant.

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Ingredients

2 servings

1/3Daikon radish
1Eggplant
50 gramsGround pork
1 tbspSesame oil
300 ml★Japanese dashi stock
1 tbsp★Sake
2 tbsp★Mirin
2 tbsp★Soy sauce
1 tbspKatakuriko
1Chopped green onions

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Steps

1

Cut and slice the daikon radish into thick quarter-rounds. Chop the eggplant into large pieces.
2

Stir-fry the ground pork in sesame oil until the colour changes. Be careful not to burn it.
3

Add the daikon radish and eggplant to Step 2, and continue stir-frying until all the vegetables are coated with sesame oil and the ground pork is evenly distributed.
4

Pour in the ★ mixed seasonings at once. Cover with a lid, and simmer for about 15 minutes over medium heat until the daikon radish is cooked through.
5

Swirl in the katakuriko slurry to thicken the sauce.
6

Garnish with chopped green onions, and it's done.