Braised Daikon with Beef

Have you eaten a cooked radish? Lately, the recipes I’ve come across all seem to use them in raw form. I love the crunch of a raw radish in a salad or tea sandwich, but there’s something more exciting about a radish that’s been slow simmered. Cooking it brings out a mellow sweetness with a tinge of bitterness at the end. It’s soft and juicy, taking on the flavors of the simmered sauce.

What I love about this recipe is the addition of katakuriko (potato starch) at the end to thicken the sauce—perfect for spooning over hot rice. If daikon is not available in your area, try using a different kind of radish.

I also want to thank everyone who has purchased the recipe booklet to benefit the victims of the earthquake, tsunami, and nuclear disaster! I was surprised to find out I have readers in Canada, Australia, and the UK. I still have a few left, so will keep them up on my Etsy shop until they all sell. A special thanks to Mary, The Food Librarian for mentioning it on her blog. If you haven’t visited her site yet, please do. She is amazing and my personal blogger role model!




Braised Daikon with Beef | 大根とひき肉のとろみ炒め
Adapted from ラクラクおかずレシピ(2001年冬)
Makes 4 servings

1 Tbsp. canola oil
1/2 lb. ground beef
1 clove garlic, minced
1 green onion, chopped with light and dark green parts separated
1/2 large daikon, cut into quarters lengthwise, then into 1.5 inch pieces
4 Tbsp. sake
1 Tbsp. sugar
4 Tbsp. shoyu
pinch ground white pepper
1 Tbsp. katakuriko (potato starch)
2 tsp. sesame oil

In a wok or large pan with lid, heat the oil over medium heat. Add the ground beef and break up into pieces as it cooks. When the meat is no longer pink, add the garlic, white parts of the green onion, and daikon. Stir well to make sure the daikon is coated in oil. Next, add the sake and a scant 1 cup water and bring to a boil. Reduce to a simmer, cover, and cook for 10 minutes over low heat.

Add sugar, shoyu, and white pepper and bring to a boil over medium heat. Cover again, reduce heat to low, and cook for 10 minutes more. Meanwhile dissolve the katakuriko in 2 Tbsp. of water.

Drizzle the katakuriko mixture to the daikon and quickly stir until the sauce will thickens. Turn off the heat, add the sesame oil, toss, top with green onions and serve.

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4 Comments

  1. Posted May 27, 2011 at 6:13 am | Permalink

    I have to admit that the first time a bowl with braised daikon was set in front of my, I was a little nervous. I was at a restaurant just after moving to Tokyo. It was a pleasant surprise to find the texture and flavor comforting and wonderful. Thanks for reminding me of how much I love braised daikon!

  2. Posted May 27, 2011 at 8:50 am | Permalink

    Tokyo Terrace, you are so right—the flavor and texture is incredibly comforting and I’m glad you like it as much as I do!

  3. Posted May 27, 2011 at 9:01 am | Permalink

    This is EXACTLY what I want to eat!! Thanks for the recipe. I hope you get lots of orders for your booklet… now I just need to make some of the recipes!

  4. Posted May 27, 2011 at 9:21 am | Permalink

    Thanks, Mary! Hope you enjoy the rest of the recipes in the booklet!

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