Daikon Radish and Ground Beef Thick Simmered Dish

• 15 cm worth Daikon radish
• 200 grams Ground pork
• 1 small piece Grated ginger
• 1 1/2 tbsp Sugar
• 2 tbsp Mirin
• 2 tbsp Soy sauce
• 2 tbsp Cooking sake
• 200 cc dashi soup stock (Or 1 tablespoon of Bonito based soup stock )
• 1 ratio of 1 tablespoon per serving Potato starch dissolved in water (water + katakuriko)

1. Cut the daikon radish into easy-to eat-bits I used the rangiri (method of cutting at an angle and turning the daikon 90 degrees between cuts) style in the photo above.
2. Put the ingredients marked with along with the daikon radish, ground pork, and ginger into the pot.
3. Cover it with aluminum foil after giving it a quick stir and stew at medium heat, removing the scum in the process.
4. Boil it over a low heat for about 20 minutes until the broth has evaporated a bit and the daikon radish has taken on its flavor, add in the katakuriko dissolved first in cold water, and cook until it thickens.
5. Let it sit for a while to let the flavors meld.

radish, ground pork, ginger, sugar, mirin, soy sauce, sake, dashi soup stock, starch

Taken from cookpad.com/us/recipes/145448-daikon-radish-and-ground-beef-thick-simmered-dish (may not work)