Butabara Daikon (Japanese Simmered Pork Belly and Daikon)
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.
Equipment
- otoshi-buta (drop-lid) (You can easily make it by referring to the instructions above. If you find it tedious, you can also use a regular lid.)
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.
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