How to Prepare Quick Easy Daikon Radish and Eggplant with Thickened Ground Pork Sauce
Hey everyone, I hope you're having an incredible day today. Today, we're going to make a special dish, Easiest Way to Make Homemade Easy Daikon Radish and Eggplant with Thickened Ground Pork Sauce. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Easy Daikon Radish and Eggplant with Thickened Ground Pork Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Easy Daikon Radish and Eggplant with Thickened Ground Pork Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Easy Daikon Radish and Eggplant with Thickened Ground Pork Sauce is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook Easy Daikon Radish and Eggplant with Thickened Ground Pork Sauce using 10 ingredients and 6 steps. Here is how you cook that.
I created this recipe because I wanted to use up leftover daikon radish and eggplant.
Be careful not to burn the ground pork. That's the only key. There's not much else you need to worry about! Please adjust the amount of katakuriko to your liking. For 2 servings. Recipe by Kurumi mama
Ingredients and spices that need to be Prepare to make Easy Daikon Radish and Eggplant with Thickened Ground Pork Sauce:
- 1/3 Daikon radish
- 1 Eggplant
- 50 grams Ground pork
- 1 tbsp Sesame oil
- 300 ml ★Japanese dashi stock
- 1 tbsp ★Sake
- 2 tbsp ★Mirin
- 2 tbsp ★Soy sauce
- 1 tbsp Katakuriko
- 1 Chopped green onions
Instructions to make Easy Daikon Radish and Eggplant with Thickened Ground Pork Sauce
- Cut and slice the daikon radish into thick quarter-rounds. Chop the eggplant into large pieces.
- Stir-fry the ground pork in sesame oil until the colour changes. Be careful not to burn it.
- Add the daikon radish and eggplant to Step 2, and continue stir-frying until all the vegetables are coated with sesame oil and the ground pork is evenly distributed.
- Pour in the ★ mixed seasonings at once. Cover with a lid, and simmer for about 15 minutes over medium heat until the daikon radish is cooked through.
- Swirl in the katakuriko slurry to thicken the sauce.
- Garnish with chopped green onions, and it's done.
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