Simmered Daikon Radish and Grilled Kiwi-Marinated Pork

Name: Simmered Daikon Radish and Grilled Kiwi-Marinated Pork
Yield: 2 servings
Cuisine: American
Ingredients: 1 piece Pork (for pork steaks); 1 Kiwi; 1/2 Daikon radish; 1 liter worth Shiro-dashi, diluted; 30 ml White wine; 1 dash Olive oil; 1 dash Salt; 1 dash Pepper; 1 dash Sugar; 1 dash Balsamic vinegar; 1 to garnish Mitsuba

cookpad.japan @cookpad_jp

There was some pork on sale, so I got it along with half a daikon radish.

Adjust the sugar depending the ripeness and sweetness of the kiwi. Recipe by masuyan21

There was some pork on sale, so I got it along with half a daikon radish.

Adjust the sugar depending the ripeness and sweetness of the kiwi. Recipe by masuyan21

cookpad.japan @cookpad_jp

There was some pork on sale, so I got it along with half a daikon radish.

Adjust the sugar depending the ripeness and sweetness of the kiwi. Recipe by masuyan21

There was some pork on sale, so I got it along with half a daikon radish.

Adjust the sugar depending the ripeness and sweetness of the kiwi. Recipe by masuyan21

Saved

Ingredients

2 servings

1 piecePork (for pork steaks)
1Kiwi
1/2Daikon radish
1 literworth Shiro-dashi, diluted
30 mlWhite wine
1 dashOlive oil
1 dashSalt
1 dashPepper
1 dashSugar
1 dashBalsamic vinegar
1to garnish Mitsuba

Saved

Steps

1

Peel the kiwi and cut into a 5 mm dice. Put the kiwi in a resealable bag.
2

Cut the pork steak in half, put it in the Step 1 bag, add the white wine and marinate in the refrigerator.
3

Peel the daikon radish, round off the sharp corners by shaving them off, and make several small incisions in the surface. Simmer in the diluted shiro-dashi.
4
5

Season the Step 1 pork with salt and pepper, and grill it in a grilling pan or pan fry with olive oil.
6

Put the kiwi and white wine that's left in the bag in the frying pan or grill pan you used to cook the pork. Add sugar and balsamic vinegar to make the sauce.
7

Put the daikon radish on a plate, top with the pork and the kiwis from the sauce. Spoon on the sauce, garnish with mitsuba and serve.