While there are many Japanese simmered dishes using daikon radish, Butabara Daikon is one that you should definitely try. The daikon, infused with pork flavor, becomes tender and has a melt-in-your-mouth texture that perfectly complements the slightly sweet and savory sauce.
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What is Butabara Daikon?
Butabara Daikon is a Japanese simmered dish made by cooking pork belly and daikon radish in a slightly sweet and savory sauce. "Butabara" means pork belly, and "Daikon" refers to daikon radish. By simmering these two ingredients together, the rich flavor of the pork infuses into the daikon, creating a delightful combination.
The seasoning is kept simple to complement the pork, using only dashi stock, soy sauce, and a small amount of sugar. Although it takes some time to simmer, the preparation process is straightforward.
Tips for choosing pork
The pork belly used for this dish is best when thinly sliced. By using thin slices, the rich flavor of pork fat soaks into the daikon more effectively, creating a tender and moist texture. It pairs well with various Japanese simmered dishes.
You can still enjoy a similar flavor using other pork cuts, but in that case, opt for cuts with a moderate amount of fat content.
Simple guide to otoshi-buta (drop lid)
When making Japanese simmered dishes, it is common to use an otoshi-buta (drop lid). An otoshi-buta is a lid that is placed directly on top of the ingredients in a pot or pan. By having the lid in direct contact with them, the cooking liquid beneath it circulates over the ingredients, allowing for efficient simmering with less water.
Commercial ones are available, but you can easily make one similar to the example shown in the photo above by simply poking a hole (or several holes) in aluminum foil. The reason for making a hole or holes is to prevent the otoshi-buta from floating up due to steam pressure. Since it is easy to make, I encourage you to give it a try.
Other Japanese simmered dishes using daikon
Daikon radish is a type of vegetable that easily absorbs flavors, making it a staple in Japanese simmered dishes. After trying this dish, I encourage you to explore other simmered dishes using daikon, such as "Tori Daikon" (simmered chicken and daikon) or "Buri Daikon" (simmered yellowtail and daikon). Let's embark on a culinary adventure.
📋Step-by-step recipe
Equipment
- otoshi-buta (drop-lid) (You can easily make one by referring to the instructions above. If you find it to be a hassle, you can also use a regular lid.)
Ingredients
- 14 oz daikon radish
- 5.3 oz thinly sliced pork belly
- 0.53 oz ginger
- 1 green onion / scallion
- 1 ⅔ cups dashi stock (Please refer to the linked page for instructions on how to make it. For plant-based options, see the pages on kombu dashi and shiitake dashi.)
- 1 tsp sugar
- 2 Tbsp soy sauce
Instructions
🕒 Total: 45 mins
Step 1
Peel and cut daikon into ⅘-inch (2 cm) thick rounds, then further divide each round into bite-sized pieces, either into sixths or eighths. Slice pork belly into ⅘-inch (2 cm) wide pieces. Peel ginger and cut it into long, thin strips. Thinly slice green onion.
Step 2
Heat oil in a pan over medium heat. Add the ginger and sauté it. Once the ginger becomes fragrant, add the pork belly and continue cooking until it changes color. Next, add the daikon and cook everything together for about a minute.
Step 3
Pour dashi into the pan and bring it to a boil. Skim off any scum, then add sugar and soy sauce, and cover it with an otoshi-buta. Let it simmer over medium heat for about 15 minutes.
Step 4
Remove the otoshi-buta and continue simmering for another 15 minutes until the cooking liquid is reduced, leaving only a small amount in the bottom of the pan.
Step 5
Serve in a bowl and sprinkle with the green onions.
To store
You can store it in the refrigerator for up to 3 days.
If you try this recipe, I’d love to hear what you think. Please consider leaving a review and star rating in the comments below. If you enjoyed it, I’d really appreciate it if you shared it with your friends.
Recipe card
Butabara Daikon (Japanese Simmered Pork Belly and Daikon)
Equipment
- otoshi-buta (drop-lid) (You can easily make one by referring to the instructions above. If you find it to be a hassle, you can also use a regular lid.)
Ingredients
- 14 oz daikon radish
- 5.3 oz thinly sliced pork belly
- 0.53 oz ginger
- 1 green onion / scallion
- 1 ⅔ cups dashi stock (Please refer to the linked page for instructions on how to make it. For plant-based options, see the pages on kombu dashi and shiitake dashi.)
- 1 tsp sugar
- 2 Tbsp soy sauce
Instructions
- Peel and cut daikon into ⅘-inch (2 cm) thick rounds, then further divide each round into bite-sized pieces, either into sixths or eighths. Slice pork belly into ⅘-inch (2 cm) wide pieces. Peel ginger and cut it into long, thin strips. Thinly slice green onion.
- Heat oil in a pan over medium heat. Add the ginger and sauté it. Once the ginger becomes fragrant, add the pork belly and continue cooking until it changes color. Next, add the daikon and cook everything together for about a minute.
- Pour dashi into the pan and bring it to a boil. Skim off any scum, then add sugar and soy sauce, and cover it with an otoshi-buta. Let it simmer over medium heat for about 15 minutes.
- Remove the otoshi-buta and continue simmering for another 15 minutes until the cooking liquid is reduced, leaving only a small amount in the bottom of the pan.
- Serve in a bowl and sprinkle with the green onions.
Notes
- You can store it in the refrigerator for up to 3 days.
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