Stir-fried and Simmered Daikon Radish, Pork, and Atsuage

1. 1

   Cut the daikon radish into slices of roughly 5 cm thickness.

2. 2

   Then cut into rectangles of a little less than 1 cm in thickness and parboil the slices.

3. 3

   (Start with cold water and boil for 5 minutes.)

4. 4

   Cut the atsuage into roughly the same size pieces as the daikon radish.

5. 5

   Cut the pork offcuts into slices of 2 cm thickness.

6. 6

   Cut the Japanese leek into small pieces and finely chop the green onions to be used for topping.

7. 7

   Stir-fry the daikon radish and pork offcuts in 1 tablespoon of sesame oil over high heat until the surface of the daikon radish begins to brown.

8. 8

   Then add the seasonings and atsuage, and lightly stir-fry.

9. 9

   Simmer the mixture over medium heat until there is almost no liquid left in the pan.

10. 10

    Add the Japanese leek and shake the frying pan a little while heating gently.

11. 11

    Serve on a dish and sprinkle with the green onions.

* Per serving · 4 servings · Values may vary.

No additional tips available.