Recipe: Tasty Simmered Daikon Radish and Pork Belly

Recipe: Tasty Simmered Daikon Radish and Pork Belly Delicious, fresh and tasty.

Simmered Daikon Radish and Pork Belly. Here is how to make Simmered Pork Belly and Daikon Radish. It can be made quickly and easily using Pork. Kikkoman Cookbook mainly introduces Japanese dishes using Kikkoman Soy Sauce.

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Japanese chef makes a Simmered pork and Daikon with sweet soy sauce. 居酒屋風蘿蔔&豬肉角煮/Izakaya Style Pork & Daikon Nimono

Braised daikon, or "daikon no nimono" is slowly simmered Japanese radish in a light dashi broth.

You can cook Simmered Daikon Radish and Pork Belly using 9 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Simmered Daikon Radish and Pork Belly

1. You need 2/3 of Daikon radish.

2. You need 1 of 10 x 10 cm square Kombu for dashi stock.

3. It’s 1 of Pork belly block.

4. You need 5 of thin slices Ginger.

5. You need 4 tbsp of Sake.

6. It’s 3 tbsp of Mirin.

7. It’s 3 tbsp of Sugar.

8. You need 2 tbsp of Soy sauce.

9. Prepare 1 of Mentsuyu.

It's a delicate and flavorful side dish.

Slowly simmering the daikon brings out its natural sweetness and highlights the mellowness of this root.

While grated raw daikon is often served as a spicy and.

The main dish is cuisine that uses the seasonal root vegetable daikon radish with pork belly A simple braised white radish (daikon) becomes a surprisingly tasty dish when cooked in a thick soy flavoured sauce with pork mince (ground pork).

Simmered Daikon Radish and Pork Belly instructions

1. Peel the daikon radish thickly, and then shave the edges of the slices off. Parboil the daikon radish in the rinsing water from washing rice, or with 1 tablespoon of rice added to plain water..

2. Parboil for about 20 minutes. When the daikon radish is translucent, drain and rinse. Line the pan with kombu, add fresh water and simmer the daikon radish again..

3. If you dont have kombu, you can add some mentsuyu to the water and simmer the daikon radish. I didn't have a lot of kombu, so I added both..

4. Slice the pork belly in to 1 cm thick pieces..

5. Brown the pork well in a frying pan without adding oil. Wipe away any excess grease or fat that runs out of the meat..

6. Bring a pan of water to a boil and boil the browned pork to remove more oil (about 5 minutes)..

7. Put the parboiled daikon radish and pork in a deep pot, and add enough water to cover. Then add the sake, mirin, and sugar. Bring to a boil..

8. When it comes to a boil, turn the heat down to low, add the soy sauce and simmer. I put the pot over a portable stove/heater in the winter to simmer this..

9. After simmering for about 15 minutes, taste. Its OK if the taste is rather light, but you can adjust by adding mentsuyu if you prefer..

10. Simmer for as long as you like. You can decide when to stop by looking at the color of the daikon radish. The liquid in the pot should be reduced to about half its original volume..

11. Bonus: If you cut each 4 cm thick piece of daikon radish into about 6 pieces, it will cook a lot faster. If you do this, reduce the seasoning ingredients to 2 tablespoons each..

12. Bonus 2: If you dont mind the flavors blending in, use chicken, bacon, fish, atsuage… anything you like..

The daikon is cooked until it becomes semi-transparent and tender.

The meat sauce has a typical Japanese flavour with dashi, soy sauce, sake.

The Best Daikon Radish Recipes on Yummly

Daikon is the Japanese name for the big white radish.

After sufficient simmering, it loses its spicy taste and takes on the flavour of the soup or stew it is cooked in.