Daikon Radish and Pork Rolls! For Guests

Daikon Radish and Pork Rolls! For Guests

This is a dressed up version of pork belly with daikon radish. Elderly people in particular love this. They say it's like Kaiseki (a formal multi-course meal).

Ingredients: 4 servings

Daikon radish
10cm if a large daikon radish, 20cm if a small one
Thinly sliced pork belly
1 pack
Green beans
a small amount if available
Dashi stock
enough to cover
as needed
as needed
as needed
Soy sauce
a small amount


1. Cut the daikon radish into 10 cm or so, and make long, continuous slices from the perimeter (this is called katsura muki). The slices should be 1 to 1.5 mm thick.
2. Place the pork belly slices on top of the daikon radish slices. Place green beans or similar in the center, and roll up tightly. (If the daikon radish is too thick, it may break apart.)
3. Secure the roll in 2 places with toothpicks.
4. Put enough dashi stock to cover the daikon radish rolls in a pot with shiro-dashi, sake, mirin and dark soy sauce. Add the daikon radish rolls.
5. When it comes to a boil, remove the scum diligently. Turn the heat down to low, cover with a small lid or a piece of aluminum foil that sits right on top of the pan contents (a drop lid or otoshibuta), and simmer for about 15 minutes. Turn the heat off and let it cool down as-is, so that the flavors permeate the rolls.
6. Cut the rolls in half, take out the toothpicks and arrange on serving plates. Spoon over some of the cooking liquid to finish.

Story Behind this Recipe

There's really nothing to this - it's a fancy version of pork belly with daikon radish. It's especially easy to make with a daikon radish that's gotten a bit wilted and soft!