Recipe Appetizing Pork Loin with Piping Hot & Thick Daikon Radish Sauce

Pork Loin with Piping Hot & Thick Daikon Radish Sauce.

You can cook Pork Loin with Piping Hot & Thick Daikon Radish Sauce using 11 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Pork Loin with Piping Hot & Thick Daikon Radish Sauce

1. It’s 2 of Pork loin, thickly sliced.
2. You need 1 dash of Salt and pepper.
3. Prepare 60 ml of Thin green onion, chopped.
4. Prepare 90 ml of ▲Grated daikon radish, drain the water.
5. Prepare 1 dash of ▲Grated ginger.
6. Prepare 2 tbsp of Soy sauce.
7. You need 2 tbsp of Mirin.
8. Prepare 2 tbsp of Sake.
9. You need 1 tsp of Sugar.
10. You need 180 ml of Water.
11. Prepare 1 of □Ichimi chili pepper powder.

Pork Loin with Piping Hot & Thick Daikon Radish Sauce instructions

1. Cut the sinews of the pork and pound with a meat pounder to make the slices as thin as possible. Sprinkle with salt and pepper..
2. Finely chop the green onion. Grate the daikon radish and drain the water well. Mix the grated ginger with the radish..
3. It also goes well with yellowtail, salmon, and white fish. Sprinkle salt and pepper and let it sit for a while. Then pat dry the water and coat well with katakuriko and deep or shallow fry..
4. Heat a small amount of oil in a pan and fry both sides of the pork quickly in a little lower than high heat until a nice golden brown. Cut lengthwise and then cut crosswise into 4 to 5 pieces..
5. Transfer the meat to a plate. Let the sauce in the pan come to a boil, add grated daikon radish and mix. After a while, it will become transparent and piping hot. Pour sauce on the meat and sprinkle green onion and ichimi spice..
6. Adjust the thickness of the sauce with katakuriko and cook until the daikon radish becomes transparent..
7. If using pork for ginger pork, cut slightly bigger than bite size. Sprinkle salt and pepper and grill. Then dish it up with radish sprouts, pour on the sauce and enjoy!.
8. It also goes well with yellowtail, salmon, and white fish. Sprinkle salt and pepper and let it sit for a while. Then pat dry the water and coat well with katakuriko and deep or shallow fry..

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