I often cook Daikon with Pork, sometimes with Pork Mince. Today I cooked the same dish with mince type Soy Meat. If you use plant-base Stock such as Kombu (Kelp) Dashi Stock OR Vegetable Stock, this dish can be Vegan. Enjoy with freshly cooked Rice.

Makes

4 Servings

Ingredients

1/2 cup (about 50g) Dry Soy Meat *Mince type
400g Daikon
1/2 tablespoon Potato Starch *mixed with 1/2 tablespoon Water
Finely chopped Spring Onion

Soup
300ml Dashi Stock *OR 300ml Water & 1/2 teaspoon Dashi Powder
*Note: You can use Vegetable Stock, Chicken Stock OR Stock of your choice.
2 tablespoons Soy Sauce *alter the amount depending on the saltiness of the Stock
1 tablespoon Oyster Sauce
2 tablespoons Mirin
1/2 to 1 teaspoon Sugar *optional
1 teaspoon Sesame Oil
1 small piece Ginger *grated
Chilli Flakes *optional

Method
  1. Soak Dry Soy Meat in warm water for 30 minutes. Drain and squeeze to remove excess water, then soak in fresh water, drain and squeeze to remove excess water again. *Note: This process is to remove unpleasant smell from Soy Meat. It might be unnecessary, OR you wish to repeat a few times.
  2. Peel Daikon and cut into bite-size pieces. Place in a saucepan, add all the Soup ingredients, cover with a lid, and bring to the boil.
  3. Simmer for 15 to 20 minutes OR until Daikon pieces are soft. Add drained Soy Meat, gently mix to combine, and simmer for a few minutes.
  4. Mix Potato Starch and Water, and add to the boiling soup, stirring constantly. When the Soup is thickened, the dish is done. Add plenty of chopped Spring Onion and serve.