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.)
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.
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.
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.
If you simmer the stir-fry for a short amount of time, the vegetables will have a crunchy texture. If you simmer for a long time, the flavors will soak in well. So do whatever you prefer. If you prefer it to be sweeter, you could increase the amount of mirin a little. If you like a rich flavor, try using pork belly. If you're worried about the calories, you could maybe try substituting the atsuage with firm tofu. Make sure to drain the tofu.