1 tablespoon (or to achieve your desired degree of thickening)
Prepare the ingredients including the katakuriko.
Cut the daikon radish into 1 cm dice.
Put the ◆ ingredients (daikon radish, ground meat, rice, water) into a pan. (Rinse the rice quickly before you add it.)
Turn on the heat. When the pan comes to a boil turn the heat down to low, put a lid on and simmer for 20 minutes.
Be sure to mix it several times or the rice will get stuck to the bottom of the pan!
Once the daikon radish is tender, add the ● ingredients (dashi stock granules, soy sauce, Ajinomoto seasoning), put the lid back on and simmer for an additional 15 to 20 minutes.
Check frequently and stir well to make sure the rice doesn't get stuck to the bottom.
When the daikon radish is very soft, turn the heat off. Add the ★ katakuriko dissolved in water and stir lightly. Turn the heat back on to thicken the sauce.
I simmered it for a total of 40 minutes. Put some hot rice in a bowl, spoon plenty of this on top, and enjoy.
If you leave it to cool down once with the lid on, the flavors will really penetrate the ingredients well and become really delicious. I recommend making this in advance and re-heating it before serving.
I watched my mother make this back home and it looked different from mine, so I asked her to check my recipe and it was wrong. So I edited the original posted recipe.
According to my mother, the daikon radish to water to ground meat ratio should be strictly 1:1:1. So it's 100 g daikon radish: 100 ml water : 100 g ground meat - for the balance of ingredients that I think is best!
I use Ajinomoto brand umami seasoning in this. If you leave it out the flavor will be very different (in terms of saltiness and depth) so please adjust the seasoning by tasting it.
Story Behind this Recipe
We always had some of the cooking sauce left over whenever my mother made her simmered daikon radish dish, but we then discovered that spooning the sauce over rice was extra delicious.
The amount the sauce reduces depending on how strong the heat is, so please adjust the seasoning if needed. I use rice in here rather than rinsing water from rice (which is normally used for simmering daikon radish), so please mix well several times as you would with rice porridge to prevent it from burning. The softer and creamier it is the better, so simmer it twice so that it's as soft as possible.