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.
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.
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.
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.
Adjust the flavors to you tastes. Add the combined potato starch and water while keeping an eye on it to adjust the thickness. After adding that, simmer for 1 minute until it is thoroughly heated through.