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Before you jump to Simmered Daikon Radish and Pork Belly recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Fine For You.
Almost each and every “get healthy” and “weight loss” document you go through will tell you to skip the drive through and make all of your meals yourself. This is really very good information. Sometimes, though, the last thing you want is to have to cook an evening meal from scratch. Sometimes almost all you want is to go to the drive through and get home as quickly as possible. There is simply no reason that you shouldn’t be able to do that once in a while and be free of the guilt usually associated with “diet slips”. This is because a lot of the famous fast food restaurants out there are trying to “healthy up” their menus. Here is how you can find appropriate food choices at the drive through.
Your beverage should be water or juice or milk. Drinking a large soda allows hundreds of empty fat laden calories into your diet. Usually a single serving of soda pop is only eight ounces big. That portion typically includes at least a hundred calories and more than a few tablespoons of sugar. Most fast food soft drinks are at least twenty ounces big. Thirty ounces, however, is much more common. Choosing a soda as your beverage raises your calorie ingestion by thousands and adds way too much sugar to your diet. Milk, fruit juices and also plain water are much healthier options.
Fundamental logic states that the simplest way to lose pounds and get healthy is to ban fast food from your diet altogether. While, usually, this is a good idea, if you make smart choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Once in a while, permitting someone else cook dinner is just the thing you need. There isn’t any reason to feel guilty about visiting the drive through when you make healthful decisions!
We hope you got insight from reading it, now let’s go back to simmered daikon radish and pork belly recipe. To cook simmered daikon radish and pork belly you only need 9 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to prepare Simmered Daikon Radish and Pork Belly:
- Prepare 2/3 Daikon radish
- You need 1 10 x 10 cm square Kombu for dashi stock
- Provide 1 Pork belly block
- Provide 5 thin slices Ginger
- Take 4 tbsp Sake
- Use 3 tbsp Mirin
- Use 3 tbsp Sugar
- Provide 2 tbsp Soy sauce
- Prepare 1 Mentsuyu
Instructions to make Simmered Daikon Radish and Pork Belly:
- Peel the daikon radish thickly, and then shave the edges of the slices off. Parboil the daikon radish in the rinsing water from washing rice, or with 1 tablespoon of rice added to plain water.
- Parboil for about 20 minutes. When the daikon radish is translucent, drain and rinse. Line the pan with kombu, add fresh water and simmer the daikon radish again.
- If you don't have kombu, you can add some mentsuyu to the water and simmer the daikon radish. I didn't have a lot of kombu, so I added both.
- Slice the pork belly in to 1 cm thick pieces.
- Brown the pork well in a frying pan without adding oil. Wipe away any excess grease or fat that runs out of the meat.
- Bring a pan of water to a boil and boil the browned pork to remove more oil (about 5 minutes).
- Put the parboiled daikon radish and pork in a deep pot, and add enough water to cover. Then add the sake, mirin, and sugar. Bring to a boil.
- When it comes to a boil, turn the heat down to low, add the soy sauce and simmer. I put the pot over a portable stove/heater in the winter to simmer this.
- After simmering for about 15 minutes, taste. It's OK if the taste is rather light, but you can adjust by adding mentsuyu if you prefer.
- Simmer for as long as you like. You can decide when to stop by looking at the color of the daikon radish. The liquid in the pot should be reduced to about half its original volume.
- Bonus: If you cut each 4 cm thick piece of daikon radish into about 6 pieces, it will cook a lot faster. If you do this, reduce the seasoning ingredients to 2 tablespoons each.
- Bonus 2: If you don't mind the flavors blending in, use chicken, bacon, fish, atsuage… anything you like.
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