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 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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Servings: 2
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 vegan 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 (2cm) thick rounds, then further divide each round into bite-sized pieces, either into sixths or eighths. Slice pork belly into ⅘-inch (2cm) 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.
Nutrition
Calories: 334kcal
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