Recipe: Perfect Easy Daikon Radish and Eggplant with Thickened Ground Pork Sauce

Recipe: Perfect Easy Daikon Radish and Eggplant with Thickened Ground Pork Sauce Delicious, fresh and tasty.

Easy Daikon Radish and Eggplant with Thickened Ground Pork Sauce. Great recipe for Easy Daikon Radish and Eggplant with Thickened Ground Pork Sauce. I created this recipe because I wanted to use up leftover daikon radish and eggplant. Be careful not to burn the ground pork.

Cut and slice the daikon radish into thick quarter-rounds.

Chop the eggplant into large pieces.

Stir-fry the ground pork in sesame oil until the colour changes.

You can have Easy Daikon Radish and Eggplant with Thickened Ground Pork Sauce using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Easy Daikon Radish and Eggplant with Thickened Ground Pork Sauce

1. You need 1/3 of Daikon radish.

2. Prepare 1 of Eggplant.

3. You need 50 grams of Ground pork.

4. Prepare 1 tbsp of Sesame oil.

5. You need 300 ml of ★Japanese dashi stock.

6. You need 1 tbsp of ★Sake.

7. Prepare 2 tbsp of ★Mirin.

8. You need 2 tbsp of ★Soy sauce.

9. Prepare 1 tbsp of Katakuriko.

10. It’s 1 of Chopped green onions.

Be careful not to burn it.

A simple braised white radish (daikon) becomes a surprisingly tasty dish when cooked in a thick soy flavoured sauce with pork mince (ground pork).

The daikon is cooked until it becomes semi-transparent and tender.

The meat sauce has a typical Japanese flavour with dashi, soy sauce, sake, mirin and sugar.

Easy Daikon Radish and Eggplant with Thickened Ground Pork Sauce step by step

1. Cut and slice the daikon radish into thick quarter-rounds. Chop the eggplant into large pieces..

2. Stir-fry the ground pork in sesame oil until the colour changes. Be careful not to burn it..

3. Add the daikon radish and eggplant to Step 2, and continue stir-frying until all the vegetables are coated with sesame oil and the ground pork is evenly distributed..

4. Pour in the ★ mixed seasonings at once. Cover with a lid, and simmer for about 15 minutes over medium heat until the daikon radish is cooked through..

5. Swirl in the katakuriko slurry to thicken the sauce..

6. Garnish with chopped green onions, and its done..

I prefer ground pork because it is easier.

Use Chinese eggplants instead of regular eggplants with thicker skin because they are bitter and not taste good.

Once the pork begins to turn white in colour, add in the chopped ginger, cooked eggplant and blended sauce.

This easy stir-fried garlic eggplant from Chinese Soul Food is delicious as-is, but also wildly adaptable—try using Chinese sausage or even bacon instead of ground pork, or leave out the meat entirely to make it vegan.

Add an extra splash of rice vinegar for a punchier sour counterpoint, or increase the amount of chili sauce if you really like spice.