Daikon Radish and Pork Rolls! For Guests

Name: Daikon Radish and Pork Rolls! For Guests
Yield: 4 servings
Cuisine: American
Ingredients: 1 pack Thinly sliced pork belly; 1 dash if available Green beans; 1 Dashi stock (enough to cover the daikon rolls); 1 Shiro-dashi; 1 Sake; 1 Mirin; 1 dash Soy sauce; 10 cm Daikon radish (if a large daikon radish, 20 cm of a small one)

cookpad.japan @cookpad_jp

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!

Since I want the finished dish to be as white as possible, I used shiro-dashi this time. You could use usukuchi (light colored) soy sauce instead. Adjust the seasoning depending to the dashi you use. If you keep the flavor mild, it will be refined and elegant. You can also try making it spicy, or use consommé instead of dashi, and so on.
It may seem like a lot of work to put together, but you don't need to parboil the daikon radish as you do when it's cooked in large chunks, and the flavors soak through the thinly cut daikon radish easily. Recipe by Oyorin.

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!

cookpad.japan @cookpad_jp

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!

Saved

Ingredients

4 servings

1pack Thinly sliced pork belly
1 dashif available Green beans
1Dashi stock (enough to cover the daikon rolls)
1Shiro-dashi
1Sake
1Mirin
1 dashSoy sauce
10 cmDaikon radish (if a large daikon radish, 20 cm of a small one)

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Steps

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.