This is favorite in my family! "Mapo Daikon Radish." Definitely make this if you get your hands on some daikon radish! It'll warm you right up . It has a distinct texture!! It's a delicious Chinese flavored dish made in just one frying pan!
Finely chop the garlic and ginger, and saute in a pan with vegetable oil to produce an aroma. (Slowly over low heat).
Add ground meat after the pan is aromatic, and turn it up to a medium heat. Add in the finely chopped onions once the meat has browned. Add in ★ as well, and boil.
After bringing it to a boil, add in the daikon radish cut into 1 cm cubes. Boil for about 10 minutes while stirring until the daikon radish becomes transparent.
Once the daikon becomes transparent, add the dissolved katakuriko to the same amount of water (not listed) to thicken. Add sesame oil for fragrance, and you are done!
Transfer to serving dishes, garnish with chopped green onion, and enjoy .
Mix the leftover mapo daikon radish with egg and make omelets! Highly recommended!
Story Behind this Recipe
This is my husband's favorite mapo! I experimented with various ingredients besides the usual eggplant and tofu, and daikon radish was the most delicious! It doesn't lose out to the tofu! Mapo Chinese Cabbage - Recipe ID: 2032800 - is pretty good too!
You can use chicken soup stock granules or ramen soup granules if you don't have Weipa. Cutting both the daikon radish and tofu into dice-sized pieces is fun! You can save some time if you microwave the daikon radish for 2-3 minutes before adding it in!