Japanese boiled radish with minced meat

Ingredients for 4 servings:

• 1 kg radish(s)
• 300 g minced meat
• 1 ½ cup(s) broth (Dashi, approx. 1 tsp instant fish broth dissolved in 1.5 cups water – alternatively, heavily diluted vegetable broth
• 3 tsp sugar
• 3 tbsp soy sauce
• 2 tbsp sake (Japanese rice wine), alternatively: white wine or mild sherry
• 2 tbsp soy sauce
• 2 tsp sugar
• 2 tsp ginger juice (squeezed freshly grated ginger)
• ½ tbsp potato flour
• Ginger (optional – for decoration)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Daikon no soboroni

Wash and trim the radish and cut into bite-sized pieces. Place the radish pieces in a pot with the dashi, sugar and soy sauce. Place aluminum foil or a small lid directly on the radish and cook over low heat until tender. Meanwhile, mix potato flour with 1 tablespoon of water. Grate enough ginger to squeeze out about 2 teaspoons of ginger juice. If desired, finely slice another clove for decoration. Remove the radish from the pot with a slotted spoon. Add the minced meat and the remaining ingredients to the remaining broth. Cook the meat over low heat, stirring occasionally. Thicken the meat sauce with potato flour. Add the radish back in and heat briefly. Divide the radish and meat mixture among 4 small bowls and garnish with the ginger strips if desired. Serve with rice!