Beef with Daikon Radish
Beef with Daikon Radish is an easy Japanese weeknight meal. It's best if you make it ahead of time, so the daikon can soak up all the great flavors of the sauce.
Servings 4 people
Peel and cut the daikon into 1.5 cm thick rounds and cut rounds into quarters.
Place daikon in pan and cover with water. Bring to a boil and simmer for about 15 minutes or until you can pierce with a little resistance. Drain and set aside.
Add a tablespoon of neutral oil to a large frying pan and cook the beef. Stir in sugar while beef is still a little red.
Stir in the soy sauce, mirin, and sake. Finally, add the dashi stock and daikon. Simmer, stirring occasionally, for 15-20 minutes.
For best flavor, let sit for 30 minutes or so and reheat before serving. Optional: garnish with green onion. Serve with rice.
Thin sliced beef can be found at Asian markets. If you are using granulated dashi, make the stock according to package directions. Adapted from: cookpad.