Japanese Cooked Radish with Minced Meat
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg radish (s)
- 300 g minced meat
- 1 ½ cup broth (Dashi, approx. teaspoon instant fish broth dissolved in .5 cup water - alternatively strongly diluted vegetable broth
- 3 teaspoons sugar
- 3 tablespoon soy sauce
- 2 tablespoon sake (Japanese rice wine), alternatively: white wine or mild sherry
- 2 tablespoon soy sauce
- 2 teaspoons sugar
- 2 teaspoons ginger juice (squeezed freshly grated ginger)
- 0.5 tablespoon ½ potato flour
- Ginger, (optional - for decoration)
Print Recipe
Pin Recipe Instructions
- Wash and clean the radish and cut into bite-sized pieces.
- Put the radish pieces in a saucepan with dashi, sugar and soy sauce. Place aluminum foil or a small lid directly on the radish and cook the radish over low heat.
- Meanwhile, mix the potato flour with 1 tablespoon of water.
- Grate enough ginger to squeeze out about 2 teaspoons of ginger juice. If necessary, cut another toe into fine strips for decoration, remove the radish from the pot with the slotted spoon.
- Add the minced meat and the remaining ingredients to the rest of the broth. Cook the meat over low heat while stirring.
- Thicken the meat sauce with potato flour. Add the radish again and heat briefly.
- Divide the radish and meat mixture into 4 small bowls and decorate with the ginger strips if necessary.
- Rice tastes good with it!
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