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We hope you got insight from reading it, now let’s go back to stir-fried and simmered daikon radish, pork, and atsuage recipe. You can cook stir-fried and simmered daikon radish, pork, and atsuage using 10 ingredients and 4 steps. Here is how you do it.
The ingredients needed to prepare Stir-fried and Simmered Daikon Radish, Pork, and Atsuage:
- Get 1 roughly 10 cm Daikon radish
- Use 100 grams Pork offcuts (pork belly is also fine)
- Prepare 1 piece Atsuage
- Take 1/2 Japanese leek
- Take 1 dash Green onion
- Take Seasonings:
- Prepare 100 ml Japanese dashi stock
- Prepare 3 tbsp Mirin
- Take 2 tbsp Soy sauce
- Take 1 tbsp Sake
Instructions to make Stir-fried and Simmered Daikon Radish, Pork, and Atsuage:
- 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.)
- 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.
- 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.
- 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.
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