Stir Fried And Simmered Daikon Radish, Pork, And Atsuage Recipe by cookpad.japan
Cooking Instructions 1 Cut the daikon radish into slices of roughly 5 cm thickness. Then cut into rectangles of a little less than 1 cm in thickness and parboil the slices. (Start with cold water and boil for 5 minutes.) 2 Cut the atsuage into roughly the same size pieces as the daikon radish. Cut the pork offcuts into slices of 2 cm thickness. Cut the Japanese leek into small pieces and finely chop the green onions to be used for topping. 3 Stir-fry the daikon radish and pork offcuts in 1 tablespoon of sesame oil over high heat until the surface of the daikon radish begins to brown. Then add the seasonings and atsuage, and lightly stir-fry. 4 Simmer the mixture over medium heat until there is almost no liquid left in the pan. Add the Japanese leek and shake the frying pan a little while heating gently. Serve on a dish and sprinkle with the green onions. 1 Cut the daikon radish into slices of roughly 5 cm thickness. Then cut into rectangles of a little less than 1 cm in thickness and parboil the slices. (Start with cold water and boil for 5 minutes.) 1 Cut the daikon radish into slices of roughly 5 cm thickness. Then cut into rectangles of a little less than 1 cm in thickness and parboil the slices. (Start with cold water and boil for 5 minutes.) 2 Cut the atsuage into roughly the same size pieces as the daikon radish. Cut the pork offcuts into slices of 2 cm thickness. Cut the Japanese leek into small pieces and finely chop the green onions to be used for topping. 2 Cut the atsuage into roughly the same size pieces as the daikon radish. Cut the pork offcuts into slices of 2 cm thickness. Cut the Japanese leek into small pieces and finely chop the green onions to be used for topping. 3 Stir-fry the daikon radish and pork offcuts in 1 tablespoon of sesame oil over high heat until the surface of the daikon radish begins to brown. Then add the seasonings and atsuage, and lightly stir-fry. 3 Stir-fry the daikon radish and pork offcuts in 1 tablespoon of sesame oil over high heat until the surface of the daikon radish begins to brown. Then add the seasonings and atsuage, and lightly stir-fry. 4 Simmer the mixture over medium heat until there is almost no liquid left in the pan. Add the Japanese leek and shake the frying pan a little while heating gently. Serve on a dish and sprinkle with the green onions. 4 Simmer the mixture over medium heat until there is almost no liquid left in the pan. Add the Japanese leek and shake the frying pan a little while heating gently. Serve on a dish and sprinkle with the green onions. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Orange Honey Chicken The Ultimate Baked Crab Cakes Eggnog Coffee Cake Muffins #1 Applesauce BBQ Chicken Creamy Shrimp au Gratin Made In One Frying Pan Orange Honey Chicken The Ultimate Baked Crab Cakes Eggnog Coffee Cake Muffins #1 Applesauce BBQ Chicken Creamy Shrimp au Gratin Made In One Frying Pan Very Useful Tomato Sauce Easy Gnocchi Made with Instant Mashed Potato Flakes Shiso Leaves and Sesame Seeds Pasta (Genovese Style) Easy and Delicious Macaroni Au Gratin A Simple Snack Made with Leftover Kamaboko Homemade White Stew Easy Kansai-Style Kitsune Udon Potato Gratin Made with Leftover Meat Sauce Easy & Simple Basil Pesto Pasta Homemade Pesto Genovese Very Useful Tomato Sauce Easy Gnocchi Made with Instant Mashed Potato Flakes Shiso Leaves and Sesame Seeds Pasta (Genovese Style) Easy and Delicious Macaroni Au Gratin A Simple Snack Made with Leftover Kamaboko Homemade White Stew Easy Kansai-Style Kitsune Udon Potato Gratin Made with Leftover Meat Sauce Easy & Simple Basil Pesto Pasta Homemade Pesto Genovese