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"Sweet and spicy beef and radish"

A simmered daikon radish that has been carefully simmered and soaked in the flavor. No matter what recipe you look at, it takes about 30 minutes in total, but it's okay to leave it alone while boiling, so the time you're working on isn't really that long. If you simmer it with meat and vegetables, it will have a superb taste that will overflow with umami. This recipe is also recommended during telework! ■ Sweet and spicy boiled beef and radish [Ingredients for 2 people] Daikon ... 1/3 bottles, cut-off beef ... 150 g, broth (liquor, mirin, soy sauce ... 2 tablespoons each, sugar ... 1/2 tablespoon, water ... 3 cups ), Salad oil [See image] Bone meat x oyster sauce for richness! "Heavy simmered chicken wings and radish" [How to make] 1. Cut the radish into large pieces. 2. Heat 1/2 tablespoon of oil in a frying pan, fry the beef, and remove when the color changes. 3. Continue to add 1/2 tablespoon of oil to a frying pan and fry the radish for about 2 minutes. When the surface is lightly browned, add water from the broth and boil, remove the lye that comes out, put back the meat of 2, and add the remaining ingredients for the broth. 4. Remove the lye again, cover with otoshi buta, cover and simmer on low heat for about 30 minutes. When the radish becomes soft and the amount of broth is 1/3, turn off the heat and let the taste blend in. (356kcal for 1 person, 1.8g salt cooking / Yoko Ishihara nutrition calculation / studio food) The daikon radish that has been slowly simmered over low heat is soft and soft. The taste of beef spreads throughout, and it is the best dish for a side dish of rice. If you fry the radish before boiling, the surroundings will be coated with oil and the umami will not escape. There are many other simmered daikon radishes. Here are four recommended ideas that we still have. ■ Put all the ingredients in a thick simmered pan with chicken wings and radish, cover and simmer for about 15 minutes. If you use meat with bones, it will be shiny and have a deep taste. ■ Boiled chicken meat and radish with sesame miso Entangled with a rich broth containing plenty of white sesame seeds. Boil the bean seedlings until the broth is about one-third, add it, and simmer quickly. ■ Boiled pork and radish in miso Boil radish and pork until tender and then add seasonings for a light taste. Add radish leaves and green onions and simmer for about 5 minutes until the taste becomes familiar. ■ Atsuage and sesame simmered radish If you want to reduce calories, add fried tofu. It is more delicious than tofu and adds richness to the broth. Finally, thicken with water-soluble potato starch. The characteristic of radish is that the upper part is sweet and the lower part is more spicy. For simmered dishes, it is recommended to use the middle part, which is soft and has a good balance of spiciness and sweetness.Sentence = Kumiko Saito