Simmered Pork Daikon Radish Recipe

Simmered Pork Daikon Radish Recipe

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.