Braised Daikon with Pork Mince (Daikon no Soboro-an)

Method7 steps · about 30 min

1. 1

   Step 1: Peel the daikon (400 g) and cut it lengthwise into four sticks if thick, then rotate each stick between angled cuts to make even bite-sized pieces. Plain thick discs cut into matching bite-sized quarters also work. Put all the cut daikon and the handful of uncooked rice in a pot and add enough water to cover.

   Uses 400 g daikon, peeled and cut into even bite-sized pieces in step 1 · A handful of uncooked rice for pre-boiling the daikon; discard after boiling · Water to cover the daikon for pre-boiling

2. 2

   Step 2: Bring the pot to a boil and cook for about ten minutes, until the daikon is nearly tender and a skewer passes through. Drain, discard the rice and cooking water, briefly rinse the daikon in cold water to remove clinging rice, then drain well.

   Pre-boil daikon until nearly tender · 10 minUses The complete pre-boiling pot · Cold water for rinsing the pre-boiled daikon

3. 3

   Step 3: Heat the teaspoon oil (1 tsp) in a deep frying pan over medium heat. Add all the pork mince (250 g) and fry, breaking up the lumps, until it has changed colour and is finely crumbled.

   Uses 1 tsp oil · 250 g pork mince

4. 4

   Step 4: Stir all the drained pre-boiled daikon into the pork pan. Add the cup of prepared liquid dashi, two tablespoons soy sauce, tablespoon each sake (1 tbsp) and mirin (1 tbsp), half-tablespoon sugar (½ tbsp) and heaped teaspoon grated ginger (1 heaped tsp). Mix, then cover the surface with a drop lid, or a round of baking paper or foil pierced with a few holes.

   Uses All browned pork and its cooking oil · All prepared daikon · 1 cup prepared liquid dashi stock (250 ml) · 2 tbsp soy sauce · 1 tbsp sake · 1 tbsp mirin · ½ tbsp sugar · 1 heaped tsp freshly grated ginger

5. 5

   Step 5: Bring to a boil, reduce the heat to low and simmer for about ten minutes until the daikon is translucent and tender and the pork is fully cooked. Check the minced pork reaches 71°C / 160°F, continuing to cook as needed.

   Simmer daikon and pork until tender · 10 minUses The complete braise under its drop lid

6. 6

   Step 6: Mix the half-tablespoon cornstarch (½ tbsp) with the separate half-tablespoon cold water (½ tbsp) until smooth. Remove the drop lid and stir all the slurry into the simmering braise.

   Uses The complete cooked braise · ½ tbsp cornstarch for the slurry · ½ tbsp cold water for the cornstarch slurry

7. 7

   Step 7: Keep stirring gently over the heat until the sauce thickens and coats the daikon and pork. Turn off the heat and serve immediately as two main portions or four side portions.

   Uses The complete braise with slurry