Quinoa Risotto Braised in Pork Bone Broth

How to make it

1. Cut the daikon radish into 7/8" thick, then use a circular cutter [2 ⅜" diameter] to cut the daikon radish into circular shapes; scope out the core then set aside.
2. Add 1 tsp. salt into water and blanch radish cups for 15 minutes then set aside. Steam tri-color quinoa with ½ oz. of Japanese Style Pork Bone Soup Base and ⅓ cup of water for 20 minutes.
3. Pre-heat wok with oil, and sauté the minced beef till fully cooked. Add quinoa and oyster sauce, stir well and set aside.
4. Blanch green peas till fully cooked then blend with 3/4 cup of water till smooth. Strain through a sieve, keep the liquid and set aside for later use.
5. Stuff the quinoa mixture into the radish cups and steam for 5 minutes.
6. Mix the green pea liquid with the rest of the seasoning and simmer till it gets to a thick consistency. Pour the thick sauce onto a plate, place the stuffed radish with quinoa in the middle and ready to serve.