Braised Daikon, Pork, and Mushroom

Method12 steps

1. 1

   Step 1: Chop the 2 green onions and keep their actual white and green parts in separate bowls. Keep the prepared minced garlic and ginger, peeled half-moon daikon and fresh mushrooms ready.

   Uses 2 green onions, chopped; keep whites and greens separate

2. 2

   Step 2: Put a little oil in a saucepan. Over medium-high heat, sauté the 5 minced garlic cloves and the minced 2-inch ginger knob (1) for about 3 minutes, until lightly golden; avoid burning them.

   Sauté garlic and ginger · 3 minUses A little oil, for sautéing the aromatics · 5 cloves garlic, minced · 1 ginger knob, 2 inches long, minced

3. 3

   Step 3: Add all the reserved green-onion white parts and sauté for 1 more minute.

   Sauté onion whites · 1 minUses Sautéed garlic and ginger · All actual white parts from the 2 green onions

4. 4

   Step 4: Add the ½ lb ground pork. Break it up and sauté until browned and fully cooked, reaching at least 160°F / 71°C in the ground meat.

   Uses Sautéed aromatics and onion whites · ½ lb ground pork

5. 5

   Step 5: Add the 1 lb peeled daikon half moons and 12 fresh shiitake mushrooms. Stir them into the browned pork and aromatics.

   Uses Cooked ground pork and aromatics · 1 lb daikon, peeled and cut into ½-inch-thick half moons · 12 fresh shiitake mushrooms

6. 6

   Step 6: Add the 2 whole star anise, 1 tbsp sake, 1 tbsp soy sauce, 2 tbsp oyster sauce and the separate 1½ cups braising water. Stir to distribute the seasonings.

   Uses Pork, daikon and mushroom mixture · 2 whole star anise · 1 tbsp sake · 1 tbsp soy sauce · 2 tbsp oyster sauce · 1½ cups water, for braising

7. 7

   Step 7: Cover the saucepan and braise gently over medium heat for about 15 minutes. Check that the daikon is tender all the way through and slightly translucent; continue gently if it needs longer.

   Braise until daikon is tender · 15 minUses Seasoned pork, daikon and mushroom braise

8. 8

   Step 8: Remove the lid. Find both star anise pieces, remove them and discard them. For an unthickened braise, skip the next two optional slurry stages and proceed to the green-onion finish.

   Uses Cooked daikon, pork and mushroom braise

9. 9

   Step 9: If thickening the braise, stir the 1 tbsp cornstarch together with the separate 2 tbsp cool water until smooth. Stir this slurry into the hot braise after removing the star anise.

   Uses Braise with star anise removed · 1 tbsp cornstarch, optional for thickening · 2 tbsp cool water, only if using the optional cornstarch

10. 10

    Step 10: Only for the slurry route, raise the heat to medium-high and let the liquid bubble for about 3 minutes, stirring gently as needed, until it changes from watery to a smooth sauce. Avoid sticking or clumps.

    Thicken optional slurry · 3 minUses Braise with the optional cornstarch slurry

11. 11

    Step 11: Stir all the reserved green-onion green parts into the selected braise: either the thickened braise from the slurry route or the unthickened braise with its star anise removed. Turn off the heat. Spoon the finished braise over hot cooked rice, using the actual desired rice portion.

    Uses Use only if the slurry route was selected · Use only if both optional slurry stages were skipped · All actual green parts from the 2 green onions · Hot cooked rice, as desired for serving

12. 12

    Step 12: Refrigerate any leftover cooked braise promptly in a covered container and use within 3–4 days. Reheat the actual remaining portion until thoroughly hot, reaching 165°F / 74°C, and serve with freshly prepared or safely reheated rice.

    Uses Actual braise remaining after serving