braised japanese radish & ground meat with sticky sauce

• u.s.
• metric

ingredients:

• 7 ounces japanese radish (daikon)
• 7 ounces ground pork or chicken　
• 2 teaspoons grated ginger
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 5/6 cup water
• 1 tablespoon potato starch (katakuriko)
• 1 tablespoon water (for dissolving potato starch)
• 1 tablespoon olive oil

step 1:

Peel the Japanese radish and cut into 1 cm. wide slices. Cut them into 4 quarters.

step 2:

Heat the olive oil in a frying pan or wok over a medium flame and add the ground meat. Sear until it changes color.

step 3:

Pour the 5/6 cup 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.

step 4:

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.