Slice the daikon radish diagonally into 5 mm then julienne to 5 mm. The texture is better with this thickness.
Julienne the sliced carrot to 3 mm.
Cut the aburaage into half, then into 5 mm strips.
Cut the pork into 5 mm ~1 cm strips.
Heat oil in a pan, stir fry the daikon radish and carrot over medium heat.
When they are softened, add aburaage and pork and stir fry further.
Add the A seasonings, cover with a lid and turn down the heat. Simmer for 10 minutes and it's done. Some moisture will come out of the daikon radish and it will be nice and tender.
It tastes better if you leave it to cool down for a while and the flavors will be absorbed into the ingredients. I made this bowl as well.
After you peel the daikon radish, you can shred it with a slicer like this Watch your fingers!
Same for the carrot. If you can choose the thickness with your slicer, shred it on the fine side.
They will be very soft but just as tasty, like sliced dried daikon. Cutting and cooking like this is much faster.
Story Behind this Recipe
This is an easy, delicious and mild simmered dish. I think I've been making this dish for about 20 years for my family.
When you julienne daikon radish and carrots with a slicer, they tend to become very limp when cooked. I like to cut them by hand as I think it tastes better with thicker strips. (But I added the quicker version at the end of this recipe ) Cutting the daikon radish diagonally is my preferred style. It's delicious with satsuma age (deep fried fishcake) instead of pork.