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Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, stir-fried and simmered daikon radish, pork, and atsuage. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Cut the atsuage into roughly the same size pieces as the daikon radish. Cut the Japanese leek into small pieces and finely chop the green onions to be used for topping. Then add the seasonings and atsuage, and lightly stir-fry. Simmer the mixture over medium heat until there is almost no liquid left in the pan.
Stir-fried and Simmered Daikon Radish, Pork, and Atsuage is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Stir-fried and Simmered Daikon Radish, Pork, and Atsuage is something that I’ve loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can have stir-fried and simmered daikon radish, pork, and atsuage using 10 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Stir-fried and Simmered Daikon Radish, Pork, and Atsuage:
- Get 1 roughly 10 cm Daikon radish
- Make ready 100 grams Pork offcuts (pork belly is also fine)
- Take 1 piece Atsuage
- Make ready 1/2 Japanese leek
- Take 1 dash Green onion
- Get Seasonings:
- Make ready 100 ml Japanese dashi stock
- Take 3 tbsp Mirin
- Get 2 tbsp Soy sauce
- Take 1 tbsp Sake
The main dish is cuisine that uses the seasonal root vegetable daikon radish. Daikon Radish is so sweet and juicy when in season. I often cook this dish, sometimes with fish or beef, but Daikon itself is very nice. Many Australians don't cook radishes, but they are so beautiful when simmered, stewed or even stir-fried.
Instructions to make Stir-fried and Simmered Daikon Radish, Pork, and Atsuage:
- Cut the daikon radish into slices of roughly 5 cm thickness. Then cut into rectangles of a little less than 1 cm in thickness and parboil the slices. (Start with cold water and boil for 5 minutes.)
- Cut the atsuage into roughly the same size pieces as the daikon radish. Cut the pork offcuts into slices of 2 cm thickness. Cut the Japanese leek into small pieces and finely chop the green onions to be used for topping.
- Stir-fry the daikon radish and pork offcuts in 1 tablespoon of sesame oil over high heat until the surface of the daikon radish begins to brown. Then add the seasonings and atsuage, and lightly stir-fry.
- Simmer the mixture over medium heat until there is almost no liquid left in the pan. Add the Japanese leek and shake the frying pan a little while heating gently. Serve on a dish and sprinkle with the green onions.
I often cook this dish, sometimes with fish or beef, but Daikon itself is very nice. Many Australians don't cook radishes, but they are so beautiful when simmered, stewed or even stir-fried. Combine pork, corn starch, and soy sauce in a bowl. Let it sit for a bit and while you cook the vegetables. Soften the onion and garlic in the oil for a couple of minutes, add broccoli and garlic.
So that is going to wrap it up with this special food stir-fried and simmered daikon radish, pork, and atsuage recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
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