February issue of Kyou no Ryouri had a recipe for daikon no soboroni. It looked simple enough. It said time to cook was 15 minutes. Well, it lied. It took me 1 hour. Also, I don’t know how to convert metric to imperial and vice versa. I guessed on the amount of meat needed (1 package) and the amount of daikon (1/4 of what I bought). I’ll have to memorize the weight conversion numbers. Maybe invest in a small food scale soon, too.
Daikon no Soboro-Ni
– 1/4 Daikon (~200g)
– 150g Ground Beef
– 1 cup Dashi (goes into sauce A)
– 3 tbs Sugar (goes into sauce A)
– 2 tbs Soy Sauce (goes into sauce A)
– Sansho pepper (powdered Japanese pepper)
– Sesame Oil
– Soy Sauce
Mix together ingredients from sauce A into one. Set aside.
1.) Peel and cut daikon into rectangular blocks about 7~8mm wide and 3~4cm long.
2.) In a frying pan, heat about 2 tbs of sesame oil and cook the ground beef. When the beef is throughly cooked, add 1 tbs of soy sauce and lower flame to about medium low.
3.) Add the daikon and cook. Add sauce A. On medium low heat, cook for 5 minutes. After 5 minutes, lower heat and cook until the juices have boiled away.
4.) Once done, place into dishes and sprinkle sanshou.
About 190 kcal per serving.
Time 15 minutes. (Lies! )