Daikon Pork Layered Hot Pot

Ingredients (serves 4):

1-1/2 lb. daikon radish, thick part
1 carrot
1 pkg. brown mushroom
1 Tbsp. dashi powder (Japanese soup stock powder)
1/2 tsp. salt
2 Tbsp. soy sauce
4-1/2 cups water
1 bunch watercress

For pork patty:

1 onion
1 lb. ground pork
1 egg
1/4 tsp. salt
1/8 tsp. black pepper

*This recipe was developed for Gourmet d'Expert® Electric Skillet (EP-RAC50). Adjustments may be necessary when using other models.

1

Make the pork patty. Mince the onion. In a bowl, place ground pork, onion, egg, salt and pepper. Mix well and set aside.

2

Peel skin of daikon and slice into 1/4 inch thick disks. Peel skin of carrot and slice into thin coins using a slicer or by hand.

3

Fill the deep pan of the Gourmet d'Expert® Electric Skillet by alternately layering a slice of daikon, one heaping tablespoon of the patty mix, then a slice of carrot. Layer all slices until bottom edge of the pan is filled. Place any remaining sliced in the center.

4

Set the pan to the main body, place mushrooms in the center of the pan.

5

Sprinkle dashi powder, salt, drizzle soy sauce and add water to the skillet.

6

Place the lid and set temperature to 360ºF and bring to a boil.

7

Reduce heat to SIMMER, cook 20 minutes or until daikon are tender in the center and slightly brown.

8

Open the lid, reduce heat to “Keep Warm” and add watercress at center of the skillet. Serve at the table.

9

Enjoy!