Comforting Simmered Daikon Radish, Carrot and Aburaage

• 1/2 Daikon radish
• 1/2 Carrot
• 1/2 Aburaage
• 80 grams Pork (sliced or coarsely chopped)
• 1 tbsp Vegetable oil
• 2 tbsp Soy sauce
• 2 tbsp Sugar
• 2 tbsp Sake

1. Slice the daikon radish diagonally into 5 mm then julienne to 5 mm.
2. The texture is better with this thickness.
3. Julienne the sliced carrot to 3 mm.
4. Cut the aburaage into half, then into 5 mm strips.
5. Cut the pork into 5 mm ~1 cm strips.
6. Heat oil in a pan, stir fry the daikon radish and carrot over medium heat.
7. When they are softened, add aburaage and pork and stir fry further.
8. Add the A seasonings, cover with a lid and turn down the heat.
9. Simmer for 10 minutes and it's done.
10. Some moisture will come out of the daikon radish and it will be nice and tender.
11. It tastes better if you leave it to cool down for a while and the flavors will be absorbed into the ingredients.
12. I made this bowl as well.
13. After you peel the daikon radish, you can shred it with a slicer like this Watch your fingers!
14. Same for the carrot.
15. If you can choose the thickness with your slicer, shred it on the fine side.
16. They will be very soft but just as tasty, like sliced dried daikon.
17. Cutting and cooking like this is much faster.

radish, carrot, aburaage, pork, vegetable oil, soy sauce, sugar, sake

Taken from cookpad.com/us/recipes/170045-comforting-simmered-daikon-radish-carrot-and-aburaage (may not work)