Chinese-Style Simmered Daikon Radish and Pork
cookpad.japan @cookpad_jp
My family isn't keen on simmered dishes, but they couldn't stop eating this dish because of its lovely thick sauce.
For best results, prepare up to Step 3, and start again from Step 4 just before eating. It won't get too runny even after it cools as long as you cook for a while after thickening the sauce with the katakuriko. Recipe by Jina shufu
Chinese-Style Simmered Daikon Radish and Pork
My family isn't keen on simmered dishes, but they couldn't stop eating this dish because of its lovely thick sauce.
For best results, prepare up to Step 3, and start again from Step 4 just before eating. It won't get too runny even after it cools as long as you cook for a while after thickening the sauce with the katakuriko. Recipe by Jina shufu
Cooking Instructions
- 1
Chop the daikon radish into chunks. Cook in sesame oil until golden brown. Cooking over high heat without agitating them.
- 2
Cut the pork into bite-sized pieces. Once the daikon has slightly browned, add the pork. Once the pork browns, add water.
- 3
Remove any scum and add the ★ ingredients. Cover with a lid and cook over medium heat for 15 minutes until the daikon radish is tender. Make sure they're tender enough to poke all the way through with a skewer.
- 4
Once the daikon radish is tender, add the chopped Japanese leek. Add the katakuriko slurry to thicken the sauce.
- 5
Transfer to a serving plate and it's done. Simmered dishes soak up the flavor as they cool down, so, it tastes even better if you let it to sit before thickening the sauce, then reheat just before serving.
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