Mapo Daikon Radish Dish

Mapo Daikon Radish Dish

This is a melt in your mouth daikon radish dish you'll love.
Serve over a bowl of rice or as a side dish.

Ingredients: 2 people

Daikon radish
about 10 cm
Ground pork
100 g
Ginger (julienned)
1 knob
Katakuriko slurry
as needed
Sesame oil
to preference
For the sauce
2 cups (400 ml)
Chicken stock granules
2 teaspoons
Soy sauce, sake
2 tablespoons of each
2 teaspoons
1 teaspoon


1. Peel the skin off of the daikon radish, and cut into 2 cm cubes.
2. Heat 1 tablespoon of oil in a pot, and fry the ground pork. Wipe away any excess oil that may seep out with a bit of paper towel or similar, stir-fry the daikon, and pour in the water.
3. Reduce heat to medium low after bringing the pot to a boil. Remove the scum that may rise to the surface of the pot. Add the ginger and remaining ingredients for the sauce, cover with a lid, and simmer for and additional 15-20 minutes.
4. Dissolve the katakuriko in a bit of water to prepare katakuriko slurry. Bring the pot back to a boil, and it's done. Drizzle with sesame oil if you like.

Story Behind this Recipe

It's a great recipe to use up lots of daikon radish.