Stir-fried and Simmered Daikon Radish, Pork, and Atsuage

Name: Stir-fried and Simmered Daikon Radish, Pork, and Atsuage
Yield: 2 servings
Cuisine: American
Ingredients: 1 roughly 10 cm Daikon radish; 100 grams Pork offcuts (pork belly is also fine); 1 piece Atsuage; 1/2 Japanese leek; 1 dash Green onion; 100 ml Japanese dashi stock; 3 tbsp Mirin; 2 tbsp Soy sauce; 1 tbsp Sake

cookpad.japan @cookpad_jp

One whole daikon radish is just a little too big to use all at once isn't it?
I thought of a simple recipe that can use any leftover daikon radish you have. I think it would also make a great side dish served with drinks.

If you simmer the stir-fry for a short amount of time, the vegetables will have a crunchy texture. If you simmer for a long time, the flavors will soak in well. So do whatever you prefer.
If you prefer it to be sweeter, you could increase the amount of mirin a little.
If you like a rich flavor, try using pork belly. If you're worried about the calories, you could maybe try substituting the atsuage with firm tofu. Make sure to drain the tofu. For 2 servings. Recipe by Chimatsu

cookpad.japan @cookpad_jp

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Ingredients

2 servings

1roughly 10 cm Daikon radish
100 gramsPork offcuts (pork belly is also fine)
1 pieceAtsuage
1/2Japanese leek
1 dashGreen onion
Seasonings:
100 mlJapanese dashi stock
3 tbspMirin
2 tbspSoy sauce
1 tbspSake

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Steps

1

Cut the daikon radish into slices of roughly 5 cm thickness. Then cut into rectangles of a little less than 1 cm in thickness and parboil the slices. (Start with cold water and boil for 5 minutes.)
2

Cut the atsuage into roughly the same size pieces as the daikon radish. Cut the pork offcuts into slices of 2 cm thickness. Cut the Japanese leek into small pieces and finely chop the green onions to be used for topping.
3

Stir-fry the daikon radish and pork offcuts in 1 tablespoon of sesame oil over high heat until the surface of the daikon radish begins to brown. Then add the seasonings and atsuage, and lightly stir-fry.
4

Simmer the mixture over medium heat until there is almost no liquid left in the pan. Add the Japanese leek and shake the frying pan a little while heating gently. Serve on a dish and sprinkle with the green onions.