logo
Food Review: Kai Garden at Marina Square
March 21, 2017
Victoria Sandwich Sponge with Roasted Strawberries
March 24, 2017

Braised Turnip Rice Bowl

 
This delicious and comforting dish is simple as it is nutritious. Minced pork and turnip are braised in a thick and fragrant sauce before being doused over steaming white rice. Perfect for rainy days, and as a late night supper.

Bear Naked Food Braised Turnip Rice Bowl

 

Another upside to this dish is how versatile it can be. Minced pork can always be substituted with minced chicken or minced beef for a slightly different, but equally delicious meal. Likewise, daikon radish also makes an excellent substitute for the turnip. Having this mouthwatering dish over steaming Japanese rice provides a delightful alternative to the usual white jasmine rice as well.

Bear Naked Food Braised Turnip Rice Bowl
For our vegetarian readers, simply replace the minced meat in this recipe with either cubes of silken tofu, tau kwa or substitute with more shiitake mushrooms.

Ingredients:
300 g ground pork
1 large radish (approx. 800 g) – peeled and cut into 1-inch cubes
8 shitake mushrooms – cut into quarters
1 tbsp minced ginger
1 tbsp minced garlic
2 tsp Sichuan peppercorn
2 star anise
2 cups water
Cooking oil

Seasoning for sauce:
2 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp Shaoxing wine
1 tbsp sugar
½ tsp salt
1 tbsp corn flour + 3 tbsp water (for thickening)

Garnish
Chopped spring onion

serves 6

Braised Turnip Rice Bowl

The line up.

Add a dash of salt, pepper, Shaoxing wine, sesame oil and 2 tsp corn flour to the ground pork and mix well. Let it marinate at room temperature for about 10 mins.

In a large pot or wok, add in 2 tbsp oil and saute the Sichuan peppercorn and star anise over low heat for 5 mins to infuse their flavor into the oil.

h
Remove peppercorn and star anise.

Turn up the heat and cook the ground pork over medium high heat for 2 mins, until lightly browned.

g
Add in minced ginger, garlic and cook until fragrant.

Place the mushroom, radish and pour all the seasoning (except corn flour solution) and mix well.

g
Add in water and simmer for 20 mins or until the radish is semi translucent and fork tender.
Taste and adjust with more seasoning if required.

h
Stir and drizzle in the corn flour solution to thicken the sauce slightly.

h
Turn off heat and sprinkle with chopped spring onions and serve warm over a bowl of rice.

Bear Naked Food Braised Turnip Rice Bowl

 

Bear Naked Food Braised Turnip Rice Bowl

 

 

Braised Turnip Rice Bowl
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: serves 6
Ingredients
  • 300 g ground pork
  • 1 large radish (approx. 800 g) – peeled and cut into 1-inch cubes
  • 8 shitake mushrooms – cut into quarters
  • 1 tbsp minced ginger
  • 1 tbsp minced garlic
  • 2 tsp Sichuan peppercorn
  • 2 star anise
  • 2 cups water
  • Cooking oil
  • Seasoning for sauce:
  • 2 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tbsp sugar
  • ½ tsp salt
  • 1 tbsp corn flour + 3 tbsp water (for thickening)
  • Garnish
  • Chopped spring onion
Instructions
  1. Add a dash of salt, pepper, Shaoxing wine, sesame oil and 2 tsp corn flour to the ground pork and mix well. Let it marinate at room temperature for about 10 mins.
  2. In a large pot or wok, add in 2 tbsp oil and saute the Sichuan peppercorn and star anise over low heat for 5 mins to infuse their flavor into the oil.
  3. Remove peppercorn and star anise.
  4. Turn up the heat and cook the ground pork over medium high heat for 2 mins, until lightly browned.
  5. Add in minced ginger, garlic and cook until fragrant.
  6. Place the mushroom, radish and pour all the seasoning (except corn flour solution) and mix well.
  7. Add in water and simmer for 20 mins or until the radish is semi translucent and fork tender.
  8. Taste and adjust with more seasoning if required.
  9. Stir and drizzle in the corn flour solution to thicken the sauce slightly.
  10. Turn off heat and sprinkle with chopped spring onions and serve warm over a bowl of rice.

 

Darren

Darren

Contributing Author at Bear Naked Food
Our newest writer Darren cites culinary exploring, gluttony and food writing to be his greatest passions. With an avid interest in cuisine, culture and food history, Darren ironically states that he never thought of himself as chef material. Despite graduating from culinary school, he ascertains that he will always be more of a home cook. Instead, he aims to pursue a future career in food marketing, food journalism and food trading.
Darren
Darren
Darren
Our newest writer Darren cites culinary exploring, gluttony and food writing to be his greatest passions. With an avid interest in cuisine, culture and food history, Darren ironically states that he never thought of himself as chef material. Despite graduating from culinary school, he ascertains that he will always be more of a home cook. Instead, he aims to pursue a future career in food marketing, food journalism and food trading.

Comments are closed.