Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, simmered daikon radish and pork belly. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Simmered Daikon Radish and Pork Belly is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Simmered Daikon Radish and Pork Belly is something that I’ve 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 begin with this recipe, we have to prepare a few components. You can cook simmered daikon radish and pork belly using 9 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Simmered Daikon Radish and Pork Belly:
- Get 2/3 Daikon radish
- Prepare 1 10 x 10 cm square Kombu for dashi stock
- Get 1 Pork belly block
- Prepare 5 thin slices Ginger
- Make ready 4 tbsp Sake
- Make ready 3 tbsp Mirin
- Prepare 3 tbsp Sugar
- Prepare 2 tbsp Soy sauce
- Make ready 1 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. 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.
Instructions 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.
All you do is throw the veggies into a mason jar and pour in a simmered sugar-vinegar-water mixture. The main dish is cuisine that uses the seasonal root vegetable daikon radish with pork belly Pork belly & daikon radish. I figured I'd brown the pork belly first in a pot. Then add the mushroom soaking liquid, chicken broth, shiitakes and daikon (peelled and cut into bite sized pieces). Other ways to use salted pork include simply steaming the salted pork on top of rice in your rice cooker, or chopping it into small pieces and adding it to The beauty of Chinese salted pork is that it's really a flavor agent.
So that is going to wrap it up for this special food simmered daikon radish and pork belly recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
