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Provide cm Daikon radish.
Provide Ground pork.
Prepare knob Ginger (julienned).
You need to prepare Katakuriko slurry.
Prepare to preference Sesame oil.
Provide For the sauce.
You need to prepare Water.
Use Chicken stock granules.
You need of each Soy sauce, sake.
Use Sugar.
Provide Doubanjiang.

Daikon is a long white Japanese radish, which has a crunchy texture and a light peppery and sweet taste. There are so many ways you can prepare and enjoy daikon! In Japanese cooking, daikon root is commonly pickled and eaten as a side dish or added to main dishes, grated, cubed or in thin slices. Place daikon radishes in a baking pan or slow cooker with carrots, onions, garlic, low-sodium Slice daikon radishes and eat raw with a dip or peanut butter or add shredded raw Daikon radishes to Stir-fry then enjoy a simple Asian-flavored main dish.

Peel the skin off of the daikon radish, and cut into 2 cm cubes..
Heat 1 tablespoon of oil in a pot, and fry the ground pork. Wipe excess oil, stir-fry the daikon, and pour in the water..
Reduce heat to medium low after bringing the pot to a boil, remove the scum, add the ginger and sauce, cover with a lid, and simmer for 15-20 minutes..
Add katakuriko dissolved in cold water, bringing the pot back to a boil, and it's done. Drizzle with sesame oil if you like..

See Nutrition Information for Daikon Radish. Braised daikon, or "daikon no nimono" is slowly simmered Japanese radish in a light dashi broth. It's a delicate and flavorful side dish. Vegetables or fish, or a combination of vegetables and proteins are often simmered together to create dishes that are popular nimono, not just in restaurants, and bentos. They're known by many other names, including white radish, Asian radish, Oriental radish, Chinese radish, or Japanese radish.

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