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

1. Cook the spaghetti 1 minute less than the package instructions specify.
2. Grate the daikon radish and drain in a sieve.
3. Cut the pork into easy to eat pieces.
4. Wash the nameko mushrooms and drain in a sieve.
5. Wrap the aburaage in a paper towel and squeeze tightly to remove excess oil.
6. Slice thinly and cook in a toaster oven until crispy.
7. Put the sesame oil, garlic and ginger in a deep frying pan, and saute until fragrant.
8. Add the * ingredients.
9. When it comes to a boil, add the pork.
10. Skim off any scum, then add the grated daikon radish and nameko mushrooms and bring to a boil.
11. Add the freshly cooked spaghetti and mix well.
12. Taste, and add more salt if needed.
13. Done.
14. Add some ichimi spice to taste.
15. 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)