Pork & Grated Daikon Nanban Rice Bowl

This is a great, vinegar-flavored mizore nanban rice bowl. The grated daikon radish adds a refreshing touch to the dish.

Ingredients: 1 serving

Pork (thinly-sliced breast meat)
100 g
Shiso leaves
Green onions, mizuna
as needed
Daikon radish sprouts
to taste
Grated daikon radish
to taste
For seasoning the meat
Sake, soy sauce, mirin
1 teaspoon
Salt and pepper
a small amount
1 tablespoon
Nanban Sauce
Sake, soy sauce, mirin, vinegar
1 tablespoon of each


1. Cut the green onions into small pieces, then cut the mizuna into 2 cm lengths. Julienne the shiso leaves.
2. Grate the daikon radish, then strain.
3. Cut the meat into easy-to-eat pieces, then place into the meat seasoning. Let sit for 10 minutes. Coat in katakuriko just before cooking.
4. Stir-fry the meat in a generous amount of oil until crispy. Once cooked through, remove the excess oil and coat with the nanban sauce. Continue stir-frying.
5. Be careful not to let the sauce get too thick while stir-frying. Put the rice into a rice bowl, then top with onions and mizuna. Top with the meat from Step 4.
6. Garnish with the grated daikon radish and julienned shiso leaves and enjoy. Sprinkle with shichimi and red chili pepper flakes to taste!

Story Behind this Recipe

This is a variation on a recipe my friend taught me.