Recipe of Any-night-of-the-week Daikon Radish and Ground Beef Thick Simmered Dish

Daikon Radish and Ground Beef Thick Simmered Dish.

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, daikon radish and ground beef thick simmered dish. One of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.

Daikon Radish and Ground Beef Thick Simmered Dish is one of the most popular of recent trending foods on earth. It's simple, it's quick, it tastes yummy. It is enjoyed by millions every day. Daikon Radish and Ground Beef Thick Simmered Dish is something which I've loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can have daikon radish and ground beef thick simmered dish using 9 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Daikon Radish and Ground Beef Thick Simmered Dish:

1. {Prepare 15 of cm worth Daikon radish.
2. {Prepare 200 grams of Ground pork.
3. {Get 1 small of piece Grated ginger.
4. {Prepare 1 1/2 tbsp of ○Sugar.
5. {Make ready 2 tbsp of ○Mirin.
6. {Get 2 tbsp of ○Soy sauce.
7. {Prepare 2 tbsp of ○Cooking sake.
8. {Take 200 of cc dashi soup stock (Or 1 tablespoon of Bonito based soup stock ).
9. {Prepare 1 of ratio of 1 tablespoon per serving Potato starch dissolved in water (water + katakuriko).

Steps to make Daikon Radish and Ground Beef Thick Simmered Dish:

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..
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..
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..

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