About YUU日本語
Buta Bara Daikon (Simmered Pork Belly and Daikon)
Serves 2–3 · About 50 min (10 min of this is just letting it sit with the heat off)
Pork belly and daikon simmered until soft in a sweet-salty broth of soy sauce and sugar. The pork's flavor soaks into the daikon.
① Cut the daikon and meat→② Stir-fry the meat→③ Stir-fry the daikon→④ Add seasonings and simmer→⑤ Turn off the heat and let sit
What to buy
Meat
Vegetables
Seasonings & dry goods
Check what you already have
Tap an item to check it off (checks clear when you close the page).
How to make it
1
Cut the daikon and meat
- On the cutting board, cut the daikon into rounds 2 cm thick, and peel thickly with a knife
- Cut the rounds in half into half-moons (cut the thick parts into 4)
- Wash the knife and cutting board, then cut the pork into about 5 cm lengths
How to tell it's doneThe daikon pieces are all about the same size.
2
Stir-fry the meat
- Heat 2 tsp vegetable oil in a pot over medium heat
- Add the pork and stir-fry while breaking it apart with a spatula
How to tell it's doneThe pink parts of the meat are gone, and a little fat comes out.
3
Add the daikon and stir-fry
- Add all the daikon and mix, turning from the bottom with a spatula
- Coat everything with the oil and pork fat
How to tell it's doneThe daikon surface is coated in oil and shiny, and the edges are starting to look a little see-through.
4
Add seasonings and simmer
- Add 300 ml water, 1/2 tsp dashi granules, 2 tbsp sake, 1 1/2 tbsp sugar, 2 tbsp mirin and 1 tsp ginger
- Bring to a boil over medium heat. Scoop out the brownish foam (scum) that comes up with a ladle and throw it away
- Add 2 1/2 tbsp soy sauce
- Cut a circle of foil a little smaller than the pot and put it right on top of the food (a drop lid). About 25 minutes over medium-low heat
How to tell it's doneA bamboo skewer (or chopstick) goes in easily into the biggest piece of daikon. The daikon has changed from white to light brown. Cut 1 piece of pork: there is no pink inside.
Be carefulLift the foil to check every 10 minutes. If the broth is less than 1 cm deep from the bottom of the pot, add 50 ml water. If you leave it, the bottom will burn.
5
Turn off the heat and let sit
- Turn off the heat, take off the foil, put the pot lid on and leave for 10 minutes (the flavor soaks in as it cools)
- Taste it. If the flavor is weak, add soy sauce 1 tsp at a time and warm again over low heat for 1 minute
ReadyThe daikon is brown, and a little broth is left at the bottom of the pot. Serve in bowls with the broth.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The daikon is hardIt did not simmer long enough. Add 5 minutes at a time until a bamboo skewer goes in easily (if the broth is low, add 50 ml water).
The flavor hasn't soaked into the daikonIt didn't sit long enough in step 5. Put the lid on, leave another 10–20 minutes, and warm it up again before eating.
The flavor is too strongThe broth cooked down too much. Add water 2 tbsp at a time and warm again over low heat.
The bottom burnedThe broth ran out. Don't scrape the burnt part. Move only the food on top into bowls. Next time, check the amount of broth every 10 minutes.
Was this recipe helpful?
This site is free with no ads. If you like, you can support it with a tip.
☕ Send a tip Choose how many cups. Everything stays free to read.Made by YUU, a teen who loves cooking → About me