This pork belly and daikon is so rich and delicious! It's the perfect rice-bowl topper that'll make you want seconds! ♪
Ingredients
2 servings- Daikon radish1/3 (400g)
- Pork belly100g
- Sesame oil1 tbsp
- ★Dashi broth200 ml
- ★Soy sauce2 tbsp
- ★Mirin2 tbsp
Directions
40 min- 1
Cut 1/3 daikon radish (400g) into ginkgo leaf shapes about 2cm thick.
- 2
Cut 100g pork belly into pieces about 3cm long.
- 3
Heat 1 tbsp sesame oil in a pot and stir-fry the pork belly. Once the meat changes color, add the daikon and stir-fry everything together.
- 4
Add the ★ seasonings, bring to a boil, then reduce heat to medium-low. Skim off any scum, cover with a lid, and simmer until the daikon is tender.
- 5
Once the daikon is cooked through, remove the lid and continue simmering while occasionally rotating the pot until the cooking liquid reduces and thickens. Serve when done.
Tips
Keep the daikon skin on and cut it into uniform shapes to prevent it from falling apart during cooking. Maintain medium heat while simmering to lock in the rich umami flavors.
Nutrition
Per serving- Calories280 kcal
- Protein12 g
- Fat18 g
- Carbs15 g
- Sodium2.2 g
This pork belly and daikon is so rich and delicious! It's the perfect rice-bowl topper that'll make you want seconds! ♪
Ingredients
2 servings- Daikon radish1/3 (400g)
- Pork belly100g
- Sesame oil1 tbsp
- ★Dashi broth200 ml
- ★Soy sauce2 tbsp
- ★Mirin2 tbsp
Directions
40 min- 1
Cut 1/3 daikon radish (400g) into ginkgo leaf shapes about 2cm thick.
- 2
Cut 100g pork belly into pieces about 3cm long.
- 3
Heat 1 tbsp sesame oil in a pot and stir-fry the pork belly. Once the meat changes color, add the daikon and stir-fry everything together.
- 4
Add the ★ seasonings, bring to a boil, then reduce heat to medium-low. Skim off any scum, cover with a lid, and simmer until the daikon is tender.
- 5
Once the daikon is cooked through, remove the lid and continue simmering while occasionally rotating the pot until the cooking liquid reduces and thickens. Serve when done.
Nutrition
Per serving- Calories280 kcal
- Protein12 g
- Fat18 g
- Carbs15 g
- Sodium2.2 g
Tips
Keep the daikon skin on and cut it into uniform shapes to prevent it from falling apart during cooking. Maintain medium heat while simmering to lock in the rich umami flavors.