While there are many Japanese simmered dishes using daikon radish, Butabara Daikon is one that you should definitely try. The daikon, infused with the pork flavor, is tender, with a melt-in-your-mouth texture that perfectly matches the slightly sweet and savory sauce.
Jump to:
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 broth, soy sauce, and a small amount of sugar. Although it takes some time to simmer, the preparation process is straightforward.
Choice of pork cuts other than belly
The thinly sliced pork belly works best for this dish because the rich flavor of the pork belly fat soaks into the daikon, creating a tender and moist texture. It pairs well with simmered dishes.
However, you can still enjoy a similar flavor using other pork cuts. In that case, opt for a cut 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 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. However, if you find it tedious, you can still use 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 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.
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
- 1 green onion / scallion
- 1 ⅔ cups (400ml) bonito dashi (awase dashi) (For information on how to make bonito dashi and awase dashi, please refer to the linked article.) (While the flavor will fade, you can substitute it with water.)
- 1 tsp sugar
- 2 Tbsp soy sauce
Step-by-step instructions
🕒 Total 45 mins
Step 1
Peel and cut the daikon into 0.8 inch (2cm) thick rounds, then further divide each round into bite-sized pieces, either into sixths or eighths. Slice the pork belly into 0.8 inch (2cm) wide pieces. Peel the ginger and cut it into long, thin strips. Thinly slice the green onion.
Step 2
Heat oil in a pan over medium heat. Add the ginger and sauté. Once the ginger becomes fragrant, add the pork belly and continue heating 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 bring it to a boil. Then, skim off any scum, 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 about 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.
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
- 1 green onion / scallion
- 1 ⅔ cups (400ml) bonito dashi (awase dashi) (For information on how to make bonito dashi and awase dashi, please refer to the linked article.) (While the flavor will fade, you can substitute it with water.)
- 1 tsp sugar
- 2 Tbsp soy sauce
Instructions
- Peel and cut the daikon into 0.8 inch (2cm) thick rounds, then further divide each round into bite-sized pieces, either into sixths or eighths. Slice the pork belly into 0.8 inch (2cm) wide pieces. Peel the ginger and cut it into long, thin strips. Thinly slice the green onion.
- Heat oil in a pan over medium heat. Add the ginger and sauté. Once the ginger becomes fragrant, add the pork belly and continue heating until it changes color. Next, add the daikon and cook everything together for about a minute.
- Pour the dashi into the pan and bring it to a boil. Then, skim off any scum, 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 about 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.
Leave a Reply