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Pork Loin with Piping Hot & Thick Daikon Radish Sauce

Pork Loin with Piping Hot & Thick Daikon Radish Sauce

The piping hot, thickened daikon radish sauce goes well with pork sauté, wintertime hamburger steaks or deep fried fish. It's so good you may end up eating way too much!

Ingredients: 2 servings

Pork loin, thickly sliced
2
Salt and pepper
a small amount
Thin green onion, chopped
1/3 rice cooker cup
▲Grated daikon radish, drain the water
about 1/2 rice cooker cup
▲Grated ginger
a little
Soy sauce
2 tablespoons
Mirin
2 tablespoons
Sake
2 tablespoons
Sugar
1 teaspoon
Water
little less than 1 rice cooker cup
□Ichimi chili pepper powder
to your liking

Steps

1. Cut the sinews of the pork and pound with a meat pounder to make the slices as thin as possible. Sprinkle with salt and pepper.
2. Finely chop the green onion. Grate the daikon radish and drain the water well. Mix the grated ginger with the radish.
3. It also goes well with yellowtail, salmon, and white fish. Sprinkle salt and pepper and let it sit for a while. Then pat dry the water and coat well with katakuriko and deep or shallow fry.
4. Heat a small amount of oil in a pan and fry both sides of the pork quickly in a little lower than high heat until a nice golden brown. Cut lengthwise and then cut crosswise into 4 to 5 pieces.
5. Transfer the meat to a plate. Let the sauce in the pan come to a boil, add grated daikon radish and mix. After a while, it will become transparent and piping hot. Pour sauce on the meat and sprinkle green onion and ichimi spice.
6. Adjust the thickness of the sauce with katakuriko and cook until the daikon radish becomes transparent.
7. If using pork for ginger pork, cut slightly bigger than bite size. Sprinkle salt and pepper and grill. Then dish it up with radish sprouts, pour on the sauce and enjoy!
8. It also goes well with yellowtail, salmon, and white fish. Sprinkle salt and pepper and let it sit for a while. Then pat dry the water and coat well with katakuriko and deep or shallow fry.

Story Behind this Recipe

Grated daikon goes well with hamburger steaks or grilled meat. I also eat grated daikon in the winter, and one day I thought, "That's it!" and got the idea of thickening with katakuriko. Grated daikon served piping hot is so good.