I had a 10 cm slab of pork belly sleeping in my freezer, so I simmered it with daikon radish.I wanted to eat big chunks of daikon radish, so that's why they are big.Peel the daikon radish. You can use the thick peels of daikon that you slice off in delicious kinpira. You drizzle with soy sauce at the end for the finishing touch, so I've added it sparingly at the beginning. Taste and adjust as needed. The flavors will become concentrated when the liquid is reduced, so be careful. For 2 servings. Recipe by Totoro's kitchen

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".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. Recipe by Yuuyuu0221

Sometimes I have a craving for simmered pork belly and daikon. It's a dish that takes time, but it's much more delicious that way.You just need to work hard to prepare the pork belly. After that, you only need to simmer!You can cook them to your preference by adjusting the cooking time with the residual heat and simmering time. For 4 servings. Recipe by Atorie sara

Because it's been hot every day recently, I wanted to eat something light with meat.Use the grated daikon radish, including its juice. Recipe by Rikkoneko

We've been making this recipe in our home for a long time. I added vinegar to make it a good recipe for summer.Parboiling the daikon radish (for 5-6 minutes in the microwave) before cooking it in the pan helps it absorb the flavors. Adjust the amount of vinegar to taste. You can add green onions, if you want. Make sure to stir while it's simmering. You could also make this without the vinegar and it will still be delicious. Recipe by Yuuyuu0221

I combined my two standard recipes, refreshing ginger pork with vinegar and ginger pork with grated daikon radish.If you are using a Teflon-coated pan, you may not need to use oil when cooking the vegetables. Stir the sauce once more before adding it to the pan. For about 3 servings. Recipe by Chobikoro

My family isn't keen on simmered dishes, but they couldn't stop eating this dish because of its lovely thick sauce.For best results, prepare up to Step 3, and start again from Step 4 just before eating. It won't get too runny even after it cools as long as you cook for a while after thickening the sauce with the katakuriko. Recipe by Jina shufu

Daikon radish is sweet and delicious, and works well steamed, boiled, or braised—it's a great ingredient for home cooking. With simple ingredients and seasonings, slow-cooked in a cast iron pot, this braised pork with daikon is tasty on its own or served with rice.

The sauce here tastes like the kind you get with simmered pork belly chunks. The umami soaks into the daikon and eggs and it is delicious.This could also be called pork kakuni, but when you buy a block of pork belly, if the meat has lots of fat, it will be a heavy and greasy dish.If you keep it for one day, the fat will become white and solid, so it will be easier to eat if you remove the excess fat. Recipe by Ukiuki kitchen

This has been a standard dish for my family since my kids were small. I had some daikon leftover from making oden, but this daikon tuna was eaten all up.You can substitute the soy sauce for mentsuyu. Adjust the flavor with sugar since the sweetness differs by brand.You could add chikuwa, or without aburaage. Recipe by Eru912

Pork and fruit go really well together.This time I used my favorite kiwi sauce.The sweet and sour kiwi sauce transforms the pork into a more fashionable dish.When microwaving the kiwi, cover with plastic wrap.Since the sauce doesn't have any added salt or pepper, make sure to thoroughly season the meat. Recipe by Nanairo

Squid makes a deep flavored and fragrant broth. And the daikon radish absorb it very well. When it gets cold, the broth soaks into the daikon radish. So heat it when you eat.