braised japanese radish & ground meat with sticky sauce
- Serves: 2
- Calories: 348 kcal
- Total Time: 30 m
- Prep: 5 m
- Cook: 25 m
- Japanese: Daikon no soboroan
Peel the Japanese radish and cut into 1 cm. wide slices. Cut them into 4 quarters.
Heat the olive oil in a frying pan or wok over a medium flame and add the ground meat. Sear until it changes color.
Pour the 200 ml of water into the pan (or wok) and bring to a boil. Add the soy sauce, sugar and grated gimger and stir. Add the Japanese radish. Cover .and boil for 15 minutes.
Dissolve the potato starch in the 1 tablespoon of water. Add the dissolved potato starch to the pan (or wok). Stir a few times until it becomes creamy.
The Japanese radish becomes soft, and the ginger and soy sauce are soaked into it. It is very delicious.
Japanese foods recipes
Int'l. recipes with a Japanese twist