Summary

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)

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Instructions

1. Wash and clean the radish and cut into bite-sized pieces.
2. 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.
3. Meanwhile, mix the potato flour with 1 tablespoon of water.
4. 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.
5. Add the minced meat and the remaining ingredients to the rest of the broth. Cook the meat over low heat while stirring.
6. Thicken the meat sauce with potato flour. Add the radish again and heat briefly.
7. Divide the radish and meat mixture into 4 small bowls and decorate with the ginger strips if necessary.
8. Rice tastes good with it!