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Braised Daikon, Pork, and Mushroom

This comforting dish is both healthy and easy to put together. It’s full of flavors from sweet daikon, ground pork, and shiitake mushrooms. We season with soy sauce and oyster sauce. Perfect with a bowl of rice.

Braised Daikon, Pork, and Mushroom plated with rice in a bowl
Braised Daikon, Pork, and Mushroom over rice

Braised Daikon, Pork, and Mushroom

I love cooking with daikon and this dish is one of my favorite ways to prepare it. Daikon is quickly braised (only 20 minutes cooking time on the stove) with ground pork and fresh shiitake mushrooms for a hearty, saucy dish.

This dish is meant to be eaten with rice. It so packed with flavor from the meaty pork bits, the sweetness of fresh daikon (which is also super good for you), and savory mushrooms. Get a big bowl of rice and ladle on a generous portion of this braise. It’s so onolicious!

Unlike a lot of “comfort food”, this is a fairly healthy dish and one that we often make on cooler days. You can even double this recipe, it keeps well in the fridge and always comes in handy for quick meals.

Ingredients for Braised Daikon, Pork, and Mushroom dish (ginger, garlic, star anise, pork, shiitake mushrooms, daikon, sake, soy sauce, and oyster sauce)
Ingredients: ginger, garlic, star anise, ground pork, shiitake mushrooms, daikon, sake, soy sauce, and oyster sauce.

Ingredients

This dish calls for 3 main ingredients:

  • Daikon
  • Ground Pork
  • Shiitake Mushrooms

4 aromatics:

3 seasoning ingredients:

1 (optional) ingredient to help thicken the dish:

Method

This is a very straightforward dish to prepare. Everything is done in one medium size saucepan.

Put a little oil in the saucepan and saute the ginger and garlic till it’s golden. Add in the white part of the chopped green onions. Saute for a bit longer.

Then add the ground pork and brown that. Then add in the daikon and mushrooms, mix well.

Add the star anise (we’ll remove this before serving). Add the soy sauce, sake, oyster sauce, and water. Stir and mix. Then place on the lid and let braise for 15 minutes over medium heat.

Then remove the star anise. Add the cornstarch slurry (a mixture of cornstarch and water that helps to thicken the dish). Cook over medium-high heat for a few minutes, and then stir in the green parts of the green onions.

Ta-dah! You are done. So easy, ready to eat with rice ^_^

Peeled and cut daikon in a bowl
Peeled and cut daikon

Daikon

We love daikon! Daikon is a white radish that is often used in Chinese and Japanese cooking (makes sense that daikon is popular in Hawaii because a large part of our population is Chinese and Japanese).

Daikon also goes by a few other names:

  • Chinese radish
  • Japanese radish
  • White radish

Daikon is considered a health food because it has a ton of fiber and is also low in calories. People also believe that daikon makes your immune system stronger.

All these health benefits are great, but I mainly love daikon because it is so delicious. When braised it becomes so tender and sweet and soaks up all the good flavors of the dish.

If you like daikon, also try this recipe for Simmered Daikon.

Plate of fresh shiitake mushrooms
Fresh shiitake mushrooms

Shiitake Mushrooms

This recipe calls for fresh shiitake mushrooms. If you don’t have fresh ones, you can use dried shiitake mushrooms (make sure to rehydrate them in hot water for an hour first).

We always keep a bag of dried shiitakes mushrooms in the refrigerator. They come in handy for many other dishes like Chicken Hekka and Japchae.

If you don’t have fresh or dried shiitake mushrooms, you can use any other type of fresh mushrooms! Crimini, portobello, etc. Shiitakes are the “traditional” mushrooms for this dish, but all fresh mushrooms work great.

Cornstarch in a glass jar
Cornstarch

Cornstarch

Step 8 of this recipe calls for making a cornstarch slurry. What is a cornstarch slurry? It’s a mixture of cornstarch and water. Cornstarch is a thickener, so when the slurry is poured into the dish it helps to thicken the dish.

Use a 1:2 ratio of cornstarch to water.

The whole point of first mixing the cornstarch with cool water (as opposed to spooning the cornstarch directly into the saucepan) is to make sure the cornstarch doesn’t clump up. Make sure you use cool water, not hot water (as hot water will also cause clumps).

This cornstarch slurry step is optional, but I like doing it because it turns the rich and flavorful liquid in this dish from liquidy to saucy. That thicker, saucy texture is perfect for spooning over rice. Almost like a gravy.

Braised Daikon, Pork, and Mushroom plated with rice in a bowl
Braised Daikon, Pork, and Mushroom over rice

Questions

How long does this dish keep?

4-5 days in the refrigerator, in a sealed container.

This is a good dish to “meal prep.” Cook it on the weekend, and you are set for easy lunches and dinners throughout the week. Just cook rice, heat up the dish and spoon it over the rice.

No sake?

You can replace sake with dry sherry or shaoxing (Chinese rice wine or Chinese cooking wine).

If you don’t want to use any alcohol, replace the sake with chicken broth (or any other type of broth).

What other ingredients can I add?

Tofu! I love adding soft, cubed tofu to this dish. Make sure to increase the amounts of soy sauce and oyster sauce by about 25-50% (depending on how flavorful you like it) if you do this.

Braised Daikon, Pork, and Mushroom Recipe

See below and enjoy ^_^

Braised Daikon, Pork, and Mushroom plated with rice in a bowl

Braised Daikon, Pork, and Mushroom

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

This comforting dish is both healthy and easy to put together. It's full of flavors from sweet daikon, ground pork, and shiitake mushrooms. We season with soy sauce and oyster sauce. Perfect with a bowl of rice.

Ingredients

Instructions

  1. In a saucepan, saute the garlic and ginger over medium-high heat till lightly browned, about 3 minutes.
  2. Add the scallion whites. Saute one more minute.
  3. Add the ground pork. Saute till browned.
  4. Add the daikon and shiitake mushrooms. Stir to combine.
  5. Add the star anise, followed by the sake, soy sauce, and oyster sauce. Add in 1 ½ cups of water. Stir to mix evenly.
  6. Place the lid on the saucepan. Cook on medium heat for 15 minutes (until the daikon is cooked through, it should look slightly translucent).
  7. Remove the lid. Remove and discard the star anise.
  8. Make a cornstarch slurry by mixing together the cornstarch and 2 tablespoons of water. Pour the cornstarch slurry into the saucepan.
  9. Bring the heat up to medium-high, sit and let cook for another 3 minutes until the dish goes from liquidy to saucy.
  10. Stir in the green parts of the green onions. Turn off the heat. Serve over a bowl of rice!

Carol

Tuesday 6th of April 2021

This was delicious! I didn't have star anise so I used 5 spice powder instead.

Kathy

Tuesday 6th of April 2021

Aloha Carol! Thanks for the comment, so happy you enjoyed the dish ^_^ - Kathy

Kristen

Saturday 6th of February 2021

Hi! Do you think it would be okay if I used ground turkey?

Kathy

Monday 8th of February 2021

Aloha Kristen - I haven't made it with turkey before, but you can definitely try! I think it will still be pretty tasty :) - Kathy

Lisa

Wednesday 13th of January 2021

Quick, easy and delicious! I made it as prescribed, but added a splash of rice vinegar at the end to brighten it up a bit.

Kathy

Wednesday 13th of January 2021

Aloha Lisa - That's a great idea, love it! :) - Kathy

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