Jeepney Press / Chris Yokoyama

KUSINA

Easy and delicious, seasonal recipes ni Chris Yokoyama

Hello, mga kababayan!

The new year mood has finally gone. These days, you can feel the harsh winter season by the freezing coldness of the air blowing on your face. Wishing you all happiness and great health. We are looking forward to your continued support and encouragement.

Now, let's try this Japanese food Soboro-an Daikon (Braised White Radish with Chicken Mince). This is a simple dish but very tasty. It is considered to be a winter dish because white radish is a winter vegetable in Japan and the thick sauce keeps the dish warm for a longer period. But whenever daikon is available, I don’t mind having this any time of the year.

Ingredients:

1) 800g daikon cut into roll

2) 350g chicken mince (ground pork is ok, too)

3) 2 tsp oil

4) 3 cups water〔dashi powder〕

5) 50 ml soy sauce

6) 50 ml each of sake & mirin

7) 1 Tbsp sugar

8) 1 tsp heap of grated ginger〔optional〕

9) 1 Tbsp katakuriko〔potato starch〕diluted in 2 Tbsp water

Instructions:

1. In a boiling water (enough to cover daikon), place the daikon.

2. Boil for 3 minutes. Drain hot water, and run cold water to rinse quickly with cold water, and drain well.

3. In a simmering pan put no. 8 to no. 4 and bring to boil then add the pre-boiled daikon. Simmer for 15 minutes until the daikon is soft (when a bamboo skewer can get through the daikon easily).

4. Separate the simmered daikon and the broth.

5. Heat oil in a deep fry pan over medium heat, add chicken mince and fry, breaking the lumps. Cook until the meat changes color to pale brown.

6. Add the broth and #5, 6 & 7 and place a drop lid over to cover the surface.

7. When it starts boiling, reduce the heat to low and cook for 10 minutes.

8. Remove the drop lid, add katakuriko with water and mix well.

9. When the sauce is thickened, turn the heat o and pour on top of the simmered daikon serve immediately with scallion on top.