Pork & Grated Daikon Nanban Rice Bowl

1. 1

   Cut the green onions into small pieces, then cut the mizuna into 2 cm lengths.

2. 2

   Julienne the shiso leaves.

3. 3

   Grate the daikon radish, then strain.

4. 4

   Cut the meat into easy-to-eat pieces, then place into the meat seasoning.

5. 5

   Let sit for 10 minutes.

6. 6

   Coat in katakuriko just before cooking.

7. 7

   Stir-fry the meat in a generous amount of oil until crispy.

8. 8

   Once cooked through, remove the excess oil and coat with the nanban sauce.

9. 9

   Continue stir-frying.

10. 10

    Be careful not to let the sauce get too thick while stir-frying.

11. 11

    Put the rice into a rice bowl, then top with onions and mizuna.

12. 12

    Top with the meat from Step 4.

13. 13

    Garnish with the grated daikon radish and julienned shiso leaves and enjoy.

14. 14

    Sprinkle with shichimi and red chili pepper flakes to taste!

* Per serving · 4 servings · Values may vary.

No additional tips available.