Name: Foie Gras and Radish Don (Foa Gura Daikon Don)
Yield: Serves 2
Cuisine: Japanese
Ingredients: Sake 20 ml (⅔ fl oz); Ground black pepper to taste; Unsalted butter 1 Tbsp; Radish (daikon) 250 g (9 oz), peeled and sliced into 0.5-cm (½-in) rounds; Water 400 ml (13½ fl oz); Honey 4 tsp; Kelp (konbu) 1 sheet, about 4 x 4 cm (1¾ x 1¾ in); Usukuchi soy sauce 1 Tbsp; Potato starch 1 tsp + 1 Tbsp water; Plain (all-purpose) flour for dusting; Koikuchi soy sauce 35 ml (1⅕ fl oz); Balsamic vinegar 25 ml (⅘ fl oz); Sake 3 Tbsp; Chicken bones soup granules 1 Tbsp; Salt to taste; Foie gras 200 g (7 oz), sliced; Steamed rice 400 g (14 oz)

Preparation info

Serves
2

Difficulty
Easy

Appears in

Donburi

By Aki Watanabe

Published 2022

About

This is an appetising dish that combines the exquisite taste of foie gras and the mild flavour of radish. Being light and sweet, the radish absorbs and balances out the rich juices of foie gras, making this a wonderfully well blended dish.

Ingredients

Radish (daikon) 250 g (9 oz), peeled and sliced into 0.5-cm (½-in) rounds
Water

Method

Boil radish in a pot. It is not necessary to boil with water, but add just enough to cover radish if you prefer. Simmer over low heat until tender.
Drain and return radish to the pot. Add water, sake, chicken bones soup granules, usukuchi soy sauce and kelp. Bring to a boil, then simmer for about 20 minutes. Return to a boil again, then stir in potato starch mixtu