Butabara Daikon (Japanese Simmered Pork Belly and Daikon Radish)

While there are many Japanese simmered dishes using daikon radish, Butabara Daikon is definitely worth trying. 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.

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, ginger, soy sauce, and a small amount of sugar. Although it takes some time to simmer, the preparation process is straightforward, so feel free to give it a try.

The key to making this dish delicious is using thinly sliced pork belly. Pork belly allows the rich flavor of its fat to permeate the dish, and the thin slices create a tender texture that pairs beautifully with daikon.

You can use other cuts of pork as well, but in that case, be sure to choose one with a higher fat content. If the cut is too lean, the dish may lose its balance of flavors with the other ingredients, such as dashi and daikon.

In Japan, when making this dish—or really, simmered dishes in general—it is common to use an otoshi-buta (drop lid).

An otoshi-buta is a lid that sits directly on top of the ingredients in a pot or pan. Placing the lid directly on the ingredients allows the cooking liquid underneath to circulate more evenly, resulting in more efficient simmering with less liquid.

Commercial versions are available, but you can easily make one yourself by simply poking a large hole or several small ones in a sheet of aluminum foil—as shown in the photo above. The holes help prevent the otoshi-buta from floating up due to steam pressure. You can use a regular lid instead, but since it is so easy to make, I recommend giving it a try.

Equipment

Ingredients

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Instructions

🕒 Total: 45 mins mins

Step 1
Peel and cut the daikon into ¾-inch (2 cm) thick rounds, then divide each round into bite-sized pieces, either into sixths or eighths. Slice the pork belly into ¾-inch (2 cm) wide pieces. Peel the ginger and cut it into long, thin strips. Thinly slice the green onion.

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Step 2
Heat oil in a pan and sauté the ginger over medium heat. Once the ginger is fragrant, add the pork and cook until it changes color. Then, add the daikon and stir-fry for about a minute to combine the flavors.

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Step 3
Pour dashi into the pan and bring it to a boil, skimming off any scum. Add sugar and soy sauce, then cover with an otoshi-buta and let it simmer for about 15 minutes.

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Step 4
Remove the otoshi-buta and continue simmering for another 15-30 minutes until only a small amount of cooking liquid remains at the bottom of the pan.

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Step 5
Serve in a bowl and sprinkle with the green onions.

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To store

You can store it in the refrigerator for up to 3 days.

Daikon radish is a vegetable that readily absorbs flavors, making it a staple ingredient in Japanese simmered dishes.

In addition to this dish, other popular simmered dishes featuring daikon include Buri Daikon (simmered yellowtail and daikon) and Tori Daikon (simmered chicken and daikon). In each of these traditional dishes, the flavors of the other ingredients are absorbed into the daikon, creating a rich and comforting taste. If you enjoy this dish, be sure to try some of the others as well.