Meaty Mapo with Glass Noodles & Daikon

• 10 cm Daikon radish
• 1/2 finely chopped Green onion or scallion
• 1 piece finely chopped Ginger
• 1 clove finely chopped Garlic
• 1 tbsp Vegetable oil
• 2 tsp Red Miso
• 1 tsp Toubanjiang spicy bean paste
• 2 tsp Oyster sauce
• 1 tbsp Sugar
• 1 tbsp Soy sauce
• 1 tbsp Sake
• 300 ml Water
• 10 grams Cellophane noodles
• 3 Chinese chives
• 1/2 tbsp Katakuriko
• 1 tbsp Water
• 1 tsp Sesame oil
• 1 Ra-yu

1. Thinly slice the daikon radish into 8 mm slices.
2. Cut the glass noodles into 5 cm lengths using kitchen scissors.
3. Cut the Chinese chives into 1 cm sections.
4. Place the ingredients in the frying pan and heat on low.
5. When it becomes fragrant, add the daikon radish and cook until it becomes transparent, about 3 minutes.
6. Add the ingredients and simmer for 5 minutes while skimming off the scum.
7. Simmer on medium-low heat until the flavor permeates the daikon radish.
8. Add the glass noodles and simmer for 1-2 minutes.
9. Add the Chinese chives and the combined ingredients.
10. Keep an eye on the pan as you stir to thicken.
11. Swirl in the sesame oil and simmer for another 1 minute.
12. Optionally, add ra-yu and then it's done.

radish, green onion, ginger, garlic, vegetable oil, red, toubanjiang, oyster sauce, sugar, soy sauce, sake, water, noodles, chinese chives, katakuriko, water, sesame oil

Taken from cookpad.com/us/recipes/152803-meaty-mapo-with-glass-noodles-daikon (may not work)