DAIKON AND BEEF SAUTÉED AND SHADED WITH MILLET

DAIKON AND BEEF SAUTÉED AND SHADED WITH MILLET

Preparation time:

Between 30 and 60 Minuti

Nutritional information:

496kcal / per serving

Course:

Second course

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Geographic Area:

East Asia

Enviromental Impact:

Special recipe (1.92kg CO2 eq) i

Recipe in partnership with

This is a modern version of the Kinpira recipe. The cooking method is traditional, but the daikon and ground beef express the evolution of Japanese cuisine.

Ingredients for 4 portions

  • Daikon 1 kg
  • Ground beef 280 g
  • Daikon leaves q.b.
  • Sake 48 ml
  • Dark soy sauce 28 ml
  • Sugar 16 g
  • Canola oil 20 ml
  • Mile 240 g

Preparation

1.

Peel the daikon and cut it into 4-cm slices.

2.

Cut the daikon leaves into 0.5-mm pieces. Wash them thoroughly.

3.

Place ground meat in boiling water. Drain it with a stainless steel strainer.

4.

Pour some canola oil into a saucepan and sauté the daikon over high heat. Add the meat and daikon leaves. Blow it up.

5.

Add the sake, sugar, and soy sauce. Complete cooking until the liquid has completely evaporated being careful not to burn the ingredients.

6.

Cook millet in a pressure cooker with 480 ml water and 6 g salt for 20 minutes from when it starts to boil.

7.

Serve the beef accompanied by the steamed millet.

Enviromental Impact

Special recipe

Details

Per serving:

1.92kg CO2 equivalent i

Carbon footprint



To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.

Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.