Radish stew

Cut the daikon radish into 3 cm thick slices, peel them thickly, and bevel the edges. Make a cross-shaped incision in the middle of each slice

Place ingredient ① in a pot, add enough water to cover it, and add rice bran. Bring to a boil over high heat, then reduce the heat to low and simmer until a bamboo skewer can easily pierce it

In a separate pot, combine the bouillon, bacon, and the daikon radish from step [2], season with salt and pepper, and simmer for about an hour until tender

Take out 200cc of the soup from [3], add A, and heat it. Add water to the potato starch to make a slurry and add it to the soup

Place the daikon radish from step [3] on a plate, cut the bacon into small cubes and place it on top, pour the sauce from step ④ over it, and sprinkle with chives