Boiled Daikon Radish with Simmered Beef Sauce

From a page in the “Chopstick” magazine
Serves two people



  • 6-8 in-long daikon radish (the big, white, long radish in Chinese store), skin and cut into four equal size pieces
  • 4 Tbsp katakuri-ko starch (or just corn starch)

Boiling Broth

  • 4 Tbsp dashi
  • 2 Tbsp soy sauce (preferably usukuchi)
  • 2 Tbsp mirin
  • 1 Tbsp sake

Meat Sauce

  • 80 oz thinly sliced beef (or diced chicken thigh)
  • 2 Tbsp canola or peanut oil
  • 1/2 onion
  • 2 Tbsp mirin
  • 2 Tbsp sake
  • 2 Tbsp sugar
  • 4 Tbsp soy sauce
  • Green onion for garnishing


  1. Put daikon pieces in a pot and fill it with cold water until the daikon pieces are covered. Add the starch and boil for about half an hour
  2. Remove the daikon from the pot and wash the slimy surface in running water
  3. Put daikon back in the pot (might want to wash it first) and add the broth mixture, boil for another half an hour
  4. Add oil in a heated pan in medium-high heat, saute the onions until slightly brown, then add the meat until half done
  5. Add the mirin, sake, sugar, and soy sauce into the meat and simmer for a couple of minutes until the meat is done.
  6. Put a daikon in the middle of a bowl and pour the meat sauce on it; garnish with green onions.

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