While there are many simmered dishes using daikon radish in Japan, Butabara Daikon is one of my favorites. The daikon infused with the flavor of pork is tender, with a melt-in-your mouth texture that perfectly matches the sweet and savory sauce. It's incredibly delicious!
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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 sweet and savory sauce. Butabara refers to pork belly, and Daikon means daikon radish. By simmering these two ingredients together, the rich flavor of the pork infuse into the daikon, creating a delightful combination.
The seasoning is kept simple to complement the pork, using only dashi broth, soy sauce, and a small amount of sugar. Although it takes some time to simmer, the preparation process is straightforward.
Can other pork cuts besides pork belly be used?
The thinly sliced pork belly works best for this dish. This is because the richness of the pork belly fat soaks into the daikon, creating a tender and crumbly texture. It pairs well with simmered dishes.
However, you can still enjoy a similar flavor using other cuts of pork. In that case, opt for a cut with a moderate amount of fat content instead.
About 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 the pot. By having the lid in direct contact with the ingredients, the cooking liquid beneath it circulates over the ingredients, allowing for efficient simmering with less water.
An otoshi-buta is available commercially, but you can easily make one, similar to the one shown in the photo above, by simply poking a hole or several holes in aluminum foil. It's very simple, so give it a try. However, if you find it tedious, you can still make Japanese simmered dishes using a regular lid.
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 Japanese simmered dishes using daikon, such as "Tori Daikon" (Japanese simmered chicken and daikon) or "Buri Daikon" (Japanese simmered yellowtail and daikon). Let's embark on a culinary adventure!
Ingredients
- 14 oz. (400g) daikon radish
- 5.3 oz. (150g) thinly sliced pork belly
- 0.53 oz. (15g) ginger
- 0.18 oz. (5g) green onions / scallions
- 1 ⅗ cups (400ml) bonito dashi (awase dashi) (For information on how to make bonito dashi and awase dashi, please refer to the linked article)
- ½ Tbsp sugar
- 2 Tbsp soy sauce
Step-by-step instructions
This recipe uses an otoshi-buta (drop-lid). You can easily make one by referring to the instructions above. Alternatively, you can use a regular lid instead.
🕒 Total 45 mins
Step 1
Peel and cut the daikon into 0.8 inch (2cm) thick rounds, then cut each one into bite-sized pieces, either into sixths or eighths. Slice the pork belly into 0.8 inch (2 cm) wide pieces. Peel the ginger and cut it into long, thin strips. Thinly slice the green onions.
Step 2
Heat oil in a pan. Add the ginger and sauté over medium heat. 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 the dashi into the pan, and once it comes to a boil, skim off the scum. Then, add sugar and soy sauce, cover it with an otoshi-buta, and let it simmer over medium heat for about 20 minutes.
Step 4
Remove the otoshi-buta and simmer for about 10 minutes until the cooking liquid is reduced, leaving only a small amount in the bottom of the pan.
Step 5
Serve on a plate and sprinkle with green onions.
To Store
You can store it in the refrigerator for up to 3 days.
Recipe Card
Butabara Daikon (Japanese Simmered Pork Belly and Daikon)
Equipment
- otoshi-buta (drop-lid) (You can easily make it by referring to the instructions above. Alternatively, you can use a regular lid instead.)
Ingredients
- 14 oz. (400g) daikon radish
- 5.3 oz. (150g) thinly sliced pork belly
- 0.53 oz. (15g) ginger
- 0.18 oz. (5g) green onions / scallions
- 1 ⅗ cups (400ml) bonito dashi (awase dashi) (For information on how to make bonito dashi and awase dashi, please refer to the linked article)
- ½ Tbsp sugar
- 2 Tbsp soy sauce
Instructions
- Peel and cut the daikon into 0.8 inch (2cm) thick rounds, then cut each one into bite-sized pieces, either into sixths or eighths. Slice the pork belly into 0.8 inch (2 cm) wide pieces. Peel the ginger and cut it into long, thin strips. Thinly slice the green onions.
- Heat oil in a pan. Add the ginger and sauté over medium heat. 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 the dashi into the pan, and once it comes to a boil, skim off the scum. Then, add sugar and soy sauce, cover it with an otoshi-buta, and let it simmer over medium heat for about 20 minutes.
- Remove the otoshi-buta and simmer for about 10 minutes until the cooking liquid is reduced, leaving only a small amount in the bottom of the pan.
- Serve on a plate and sprinkle with green onions.
Notes
- You can store it in the refrigerator for up to 3 days.
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