dashi soup stock (Or 1 tablespoon of Bonito based soup stock )
200 cc (about 6.7 oz)
Katakuriko dissolved in water
a ratio of 1 tablespoon per serving
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.
Put the ingredients marked with ○ along with the daikon radish, ground pork, and ginger into the pot. Cover it with aluminum foil after giving it a quick stir and stew at medium heat, removing the scum in the process.
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. Let it sit for a while to let the flavors meld.
Story Behind this Recipe
I was given a big daikon radish, so I used it in this recipe. I used about 1/3 of a big daikon radish that had thick leaves for the ingredients. This recipe is filling and easy to make. I thought up this recipe that also tastes great if you eat it on top of rice.
The daikon radish soaks up the flavoring easily if you cut it rangiri-style, but anything is OK as long as it fits in your mouth. Depending on how quickly the water from step three evaporates, you might not need all of the potato starch dissolved in water.