Simmered Pork Daikon Radish Recipe |
Ingredients: Serves 2 |
150 g boneless pork belly cut into pieces 1-cm wide and cut the pieces into 2-cm wide at a right angle to the fat 400 g daikon radish peel and quarter lengthwise, cut into the bite-sized pieces diagonally rotating. Soak in water immediately after cutting and drain in a colander 100 g carrot peel and cut into pieces, a little smaller than the daikon radish 5-6 small fresh shiitake mushrooms wipe the caps with a wet dishtowel. Cut off the stems Daikon radish leaves use inside thin leaves. Parboil in salted water and soak in chilled water. Squeeze out the water and chop finely 1 tablespoon vegetable oil Simmering stock: 3 cups dashi stock 2½ tablespoons sake 1 teaspoon salt 1 tablespoon light soy sauce |
Method: Heat the oil in a pan and remove from the heat and cool on a dampened dishtowel to prevent the pork from sticking to the bottom. Add the pork and coat with oil, separating with chopsticks. Return the pan to the heat and stir-fry over medium heat until browned. Add the daikon and carrot. Stir-fry until the corners of daikon become translucent. Add mushrooms and stir-fry together quickly. Pour the dashi stock over to cover. Bring to a boil, skimming off any scum that forms. Turn the heat to medium and add the sake, salt and light soy sauce in this order. Cover with a wet drop-lid and simmer. Continue to simmer for 15 minutes. If a bamboo skewer easily pierces through the daikon, everything is done. To serve, transfer to a deep bowl and cover with plenty of simmering stock. Scatter chopped daikon leaves over. |
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