Peel the daikon radish and cut into 1.5 cm thick semi-circles. Add them to a heat-resistant container along with some water, wrap with cling film, and heat for 6 minutes in the microwave.
Cut the pork belly into 3 cm wide pieces. If you're making this recipe using dashi soup stock please refer to Recipe ID: 2072048
Add the daikon radish to a hot frying pan and stir-fry until the excess water has evaporated off. Add in the sesame oil and stir-fry the daikon radish until it browns.
Add in some more oil around the edge of the daikon radish chunks and stir-fry the pork belly. Once the pork has started to change colour, add the dashi stock granules and the ● ingredients.
Boil the mixture over strong heat. Once boiled, turn down to low-medium, cover with an aluminium foil lid and simmer for 20-25 minutes.
Once most of the simmering liquid has evaporated, turn the heat up to strong and glaze the daikon radish and pork belly with the sauce.
Please refer to Recipe ID: 2025852 for further instructions on how to parboil the daikon radish.
Story Behind this Recipe
This is a dish that I've been making at home for years. Because the ingredients are boiled after cooking in sesame oil, they are left with a rich and delicious flavour. Here is another recipe for "Simmered Daikon Radish & Tebasaki Chicken Wings" Recipe ID: 626197.
During Step 1, the daikon radish will be hot when it comes out of the microwave so please be careful. Please adjust the amount of soy sauce and sugar used to your taste. I used 1/3 of a daikon radish. If you're making this recipe for 4 people adjust the amounts to: 1/2 daikon radish (800 g), water 400 ml, soy sauce 3 tablespoons, cooking sake 2-3 tablespoons, mirin 2 tablespoons, and sugar 1-2 tablespoons. Shredded white leek also works well in this recipe.