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Last night, I had a taste for Japanese.  I wanted a light and comforting dish for dinner that I could have with a piping hot bowl of steamed brown rice.  Growing up, I had always loved simmered daikon radish accompanied with a braised beef brisket that my parents used to make.  This alternative proved to be quick and simple – and just as satisfying.

Serves: 3-4

1 lb daikon radish, peel and cut into 1 inch cubes
¼ lb ground beef
2 tablespoons oil
1 garlic clove, minced
2 green onions, thinly chopped
Dried kombu, 1 inch piece
1 cup water + 1 tablespoon water
3 tablespoons soy sauce
3 tablespoons sake
1½ teaspoons sugar
½ teaspoon miso paste
1 tablespoon cornstarch

Peel and chop daikon radish into 1 inch cubes.  Thinly slice green onions, separate the white and green parts.  Heat a sauté pan over high heat.  Once pan is hot add oil.  Saute beef until golden brown.  Add daikon, kombu, garlic, white portion of onions and stir well.  Add water to pan and allow pan to come to a boil.  Turn heat down to a low heat, and cook 5 minutes.  In a bowl, mix together soy sauce, sake, sugar, miso paste.  Add sauce to daikon.  Cook for an additional 10-15 minutes on low to allow flavors to meld together.  Daikon should be soft and tender to the bite, but still hold shape.  Remove kombu.

Dilute cornstarch with 1 tablespoon water.  Mix well to incorporate.  Pour in cornstarch mixture to thicken the sauce.  Turn up heat, once dish comes to a boil, it is ready to be dished.  Garnish with the chopped green onions.