Daikon, 4 inch length, peeled
Ground pork, 1/3 lb.
Fresh ginger, grated
Sugar, 1.5 tbsp
Mirin, 2 tbsp
Soy sauce, 2 tbsp
Sake, 2 tbsp (can substitute white wine)
Fish stock (1 cup water plus 1 tsp hondashi)
Cornstarch mixture (1 tbsp of corn starch mixed with 1 tbsp of water)
(1) Cut the daikon in to bite-sized pieces (any shape is fine).
(2) In a pan or frying pan, add daikon, sugar, mirin, soy sauce, sake, fish stock, ground pork, ginger
(3) Stir together, cover, and simmer over a medium flame. Scoop out any foam that rises to the surface.
(4) Cook over a low flame for about 20 minutes, until the daikon is fully seasoned and the broth tastes just right.
(5) Stir in the corn starch mixture and let thicken.
This is great served with white or brown rice and a fresh salad.
