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Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a special 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.
Place in a pressure cooker with just enough saketo cover the pork, add the lid and place over heat. Roughly chop up the Japanese long onion into bite-size pieces. Cook both sides until browned and remove. Bring the ★ ingredients to a boil in a pot and add the pork, daikon radish and boiled eggs.
Simmered Daikon Radish and Pork Belly is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Simmered Daikon Radish and Pork Belly is something that I’ve loved my entire life.
To begin with this particular recipe, we must 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:
- Take 2/3 Daikon radish
- Make ready 1 10 x 10 cm square Kombu for dashi stock
- Make ready 1 Pork belly block
- Make ready 5 thin slices Ginger
- Take 4 tbsp Sake
- Prepare 3 tbsp Mirin
- Prepare 3 tbsp Sugar
- Take 2 tbsp Soy sauce
- Get 1 Mentsuyu
Boil the mixture over strong heat. Once most of the simmering liquid has evaporated, turn the heat up to strong and glaze the daikon radish and pork belly with the sauce. Please refer tofor further instructions on how to parboil the daikon radish. The main dish is cuisine that uses the seasonal root vegetable daikon radish with.
Steps to make Simmered Daikon Radish and Pork Belly:
- 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.
- 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.
- 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.
- Slice the pork belly in to 1 cm thick pieces.
- Brown the pork well in a frying pan without adding oil. Wipe away any excess grease or fat that runs out of the meat.
- Bring a pan of water to a boil and boil the browned pork to remove more oil (about 5 minutes).
- 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.
- 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.
- 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.
- 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.
- 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.
- Bonus 2: If you don't mind the flavors blending in, use chicken, bacon, fish, atsuage… anything you like.
Please refer tofor further instructions on how to parboil the daikon radish. The main dish is cuisine that uses the seasonal root vegetable daikon radish with. Peel the daikon radish, cut into large chunks. Add in (A), make a drop lid out of aluminum foil, and continue to boil until the broth has almost completely evaporated. Also slice a Pork Belly block as thin as you can.
So that’s going to wrap it up for this special food simmered daikon radish and pork belly recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
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