Pork and Grated Daikon Radish Pasta

Pork and Grated Daikon Radish Pasta

Light and refreshing, yet still hearty and filling.
This is a warm pasta with grated daikon radish that's fragrant with garlic and ginger.

Ingredients: 2 small servings or 1 generous serving

Thinly sliced pork for shabu-shabu
50 to 70 g
Daikon radish
300 g (about 4 to 5 cm length)
Nameko mushrooms
50 g
Daikon radish sprouts
To taste
Spaghetti (1.7 mm diameter)
100 g
Garlic (finely chopped)
1 teaspoon
Ginger (finely chopped)
1 teaspoon
Sesame oil
2 teaspoons
200 ml
*Soy sauce
1 tablespoon
1 teaspoon
* Bonito based dashi stock granules
1 teaspoon
To taste


1. Cook the spaghetti 1 minute less than the package instructions specify.
2. Grate the daikon radish and drain in a sieve. Cut the pork into easy to eat pieces. Wash the nameko mushrooms and drain in a sieve.
3. Wrap the aburaage in a paper towel and squeeze tightly to remove excess oil. Slice thinly and cook in a toaster oven until crispy.
4. Put the sesame oil, garlic and ginger in a deep frying pan, and sauté until fragrant. Add the * ingredients.
5. When it comes to a boil, add the pork. Skim off any scum, then add the grated daikon radish and nameko mushrooms and bring to a boil.
6. Add the freshly cooked spaghetti and mix well. Taste, and add more salt if needed.
7. Done. Add some ichimi spice to taste. A little yuzu pepper paste is delicious too.

Story Behind this Recipe

Most pasta with grated daikon radish is served cold, but I thought up this warm pasta version.