Pork and Grated Daikon Radish Pasta
- 50 to 70 grams Thinly sliced pork for shabu-shabu
- 300 grams Daikon radish
- 50 grams Nameko mushrooms
- 1/2 Aburaage
- 1 Daikon radish sprouts
- 100 grams Spaghetti (1.7 mm diameter)
- 1 tsp Garlic (finely chopped)
- 1 tsp Ginger (finely chopped)
- 2 tsp Sesame oil
- 200 ml *Water
- 1 tbsp *Soy sauce
- 1 tsp *Mirin
- 1 tsp * Bonito based dashi stock granules
- 1 Salt
- Cook the spaghetti 1 minute less than the package instructions specify.
- Grate the daikon radish and drain in a sieve.
- Cut the pork into easy to eat pieces.
- Wash the nameko mushrooms and drain in a sieve.
- Wrap the aburaage in a paper towel and squeeze tightly to remove excess oil.
- Slice thinly and cook in a toaster oven until crispy.
- Put the sesame oil, garlic and ginger in a deep frying pan, and saute until fragrant.
- Add the * ingredients.
- When it comes to a boil, add the pork.
- Skim off any scum, then add the grated daikon radish and nameko mushrooms and bring to a boil.
- Add the freshly cooked spaghetti and mix well.
- Taste, and add more salt if needed.
- Done.
- Add some ichimi spice to taste.
- A little yuzu pepper paste is delicious too.
pork, daikon radish, mushrooms, aburaage, sprouts, diameter, garlic, ginger, sesame oil, water, mirin, granules, salt
Taken from cookpad.com/us/recipes/170944-pork-and-grated-daikon-radish-pasta (may not work)