Meaty Mapo with Glass Noodles & Daikon

Meaty Mapo with Glass Noodles & Daikon

This dish is rich and thick even without meat.
It goes very well with rice.

Ingredients: 4 servings

Daikon radish
10 cm (of the thick end)
◇Green onion or scallion
1/2 finely chopped
1 piece finely chopped
1 clove finely chopped
◇Vegetable oil
1 tablespoon
◆Red Miso
2 teaspoons
◆Toubanjiang spicy bean paste
1 teaspoon
◆Oyster sauce
2 teaspoons
1 tablespoon
◆Soy sauce
1 tablespoon
1 tablespoon
Cellophane noodles
Chinese chives
1/2 tablespoon
1 tablespoon
Sesame oil
1 teaspoon
to taste


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

Story Behind this Recipe

I received daikon radish from my parents so I used it to make this mapo dish.