Daikon Radish and Ground Beef Thick Simmered Dish

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.

2. 2

   Put the ingredients marked with along with the daikon radish, ground pork, and ginger into the pot.

3. 3

   Cover it with aluminum foil after giving it a quick stir and stew at medium heat, removing the scum in the process.

4. 4

   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.

5. 5

   Let it sit for a while to let the flavors meld.

* Per serving · 4 servings · Values may vary.

No additional tips available.