Stir-fried and Simmered Daikon Radish, Pork, and Atsuage

Stir-fried and Simmered Daikon Radish, Pork, and Atsuage

A simple and cheap recipe made with the ingredients already in your fridge - daikon radish, pork, and atsuage.

Ingredients: 2 servings

Daikon radish
roughly 10 cm (350-400 g)
Pork offcuts (pork belly is also fine)
100 g
1 piece
Japanese leek
Green onion
a little
Japanese dashi stock
100 ml
3 tablespoons
Soy sauce
2 tablespoons
1 tablespoon


1. Cut the daikon radish into slices of roughly 5 cm thickness. Then cut into rectangles of a little less than 1 cm in thickness and parboil the slices. (Start with cold water and boil for 5 minutes.)
2. Cut the atsuage into roughly the same size pieces as the daikon radish. Cut the pork offcuts into slices of 2 cm thickness. Cut the Japanese leek into small pieces and finely chop the green onions to be used for topping.
3. Stir-fry the daikon radish and pork offcuts in 1 tablespoon of sesame oil over high heat until the surface of the daikon radish begins to brown. Then add the seasonings and atsuage, and lightly stir-fry.
4. Simmer the mixture over medium heat until there is almost no liquid left in the pan. Add the Japanese leek and shake the frying pan a little while heating gently. Serve on a dish and sprinkle with the green onions.

Story Behind this Recipe

One whole daikon radish is just a little too big to use all at once isn't it?
I thought of a simple recipe that can use any leftover daikon radish you have. I think it would also make a great side dish served with drinks.