Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, simmered daikon radish and pork belly. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Simmered Daikon Radish and Pork Belly is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Simmered Daikon Radish and Pork Belly is something that I have loved my entire life.

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.

To get started with this recipe, we have to first prepare a few components. You can cook simmered daikon radish and pork belly using 9 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Simmered Daikon Radish and Pork Belly:

1. Make ready 2/3 Daikon radish
2. Make ready 1 10 x 10 cm square Kombu for dashi stock
3. Take 1 Pork belly block
4. Make ready 5 thin slices Ginger
5. Get 4 tbsp Sake
6. Get 3 tbsp Mirin
7. Prepare 3 tbsp Sugar
8. Make ready 2 tbsp Soy sauce
9. Make ready 1 Mentsuyu

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. A simple braised white radish (daikon) becomes a surprisingly tasty dish when cooked in a thick soy flavoured sauce with pork mince (ground pork). The daikon is cooked until it becomes semi-transparent and tender.

Steps to make Simmered Daikon Radish and Pork Belly:

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 don't 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. It's 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 don't mind the flavors blending in, use chicken, bacon, fish, atsuage… anything you like.

The meat sauce has a typical Japanese flavour with dashi, soy sauce, sake. The pork belly first gets marinated in a hoisin mixture and then gets wonderfully crisp as it cooks in a cast-iron skillet. Let's first pickle some julienned daikon radish and carrots. All you do is throw the veggies into a mason jar and pour in a simmered sugar-vinegar-water mixture. The Best Daikon Radish Recipes on Yummly

So that is going to wrap it up for this exceptional food simmered daikon radish and pork belly recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!