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1
Prepare the ingredients including the katakuriko.
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2
Cut the daikon radish into 1 cm dice.
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3
Put the ingredients (daikon radish, ground meat, rice, water) into a pan.
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4
(Rinse the rice quickly before you add it.)
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5
Turn on the heat.
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6
When the pan comes to a boil turn the heat down to low, put a lid on and simmer for 20 minutes.
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7
Be sure to mix it several times or the rice will get stuck to the bottom of the pan!
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8
Once the daikon radish is tender, add the ingredients (dashi stock granules, soy sauce, Ajinomoto seasoning), put the lid back on and simmer for an additional 15 to 20 minutes.
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9
Check frequently and stir well to make sure the rice doesn't get stuck to the bottom.
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10
When the daikon radish is very soft, turn the heat off.
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11
Add the katakuriko dissolved in water and stir lightly.
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12
Turn the heat back on to thicken the sauce.
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13
I simmered it for a total of 40 minutes.
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14
Put some hot rice in a bowl, spoon plenty of this on top, and enjoy.
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15
If you leave it to cool down once with the lid on, the flavors will really penetrate the ingredients well and become really delicious.
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16
I recommend making this in advance and re-heating it before serving.
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17
I watched my mother make this back home and it looked different from mine, so I asked her to check my recipe and it was wrong.
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18
So I edited the original posted recipe.
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19
According to my mother, the daikon radish to water to ground meat ratio should be strictly 1:1:1.
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20
So it's 100 g daikon radish: 100 ml water : 100 g ground meat - for the balance of ingredients that I think is best!
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21
I use Ajinomoto brand umami seasoning in this.
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22
If you leave it out the flavor will be very different (in terms of saltiness and depth) so please adjust the seasoning by tasting it.
