Simmered Pork and Daikon Radish, Butabara Daikon


Daikon is Expensive

In Japan, you can buy a large daikon radish for one euro each in the winter. I liked to buy a lot of them and make a pot full of simmered vegetables.

In Finland, daikon radish is a luxury item.They are not sold very often. If you go to an Asian market, you will find shriveled radishes, or if you go to a fairly large supermarket, you will find radishes cut into small pieces. It is very difficult to find fresh daikon.

When I am lucky enough to come across a delicious looking radish, I cherish it and make various dishes with it. This “Butabara Daikon” is one such dish.

We usually use thin sliced pork belly for this dish. In Finland, pork belly is sold as big bluck with the bone in. So, I use thinly sliced pork neck. Any part of pork make this delicious dish.


Simmered Pork and Daikon Radish without Mirin and Mentsuyu

I made this braised pork and daikon radish, Butabara-Daikon in Japanese, without using mirin or mentsuyu. You can use any part of pork if they are thin sliced.
Prep Time0 mins
Cook Time30 mins
Servings2 人分
  • pork 300 g
  • daikon radish 300 g
  • sesame oil 1 Tbsp
  • ginger 5 g
  • water 200 mL
  • brown sugar 2 Tbsp
  • soy sauce 1.5 Tbsp
  • dashi powder 0.5 tsp
Electronic scales
Measuring spoon
Measuring cup
Cutting board
Frying pan
Silicone spatula for frying
  • In Japan, thinly sliced pork belly is used. Any part of thinly sliced pork can be used. I recommend the fatty part.
  • Slice pork into thin slices and cut into bite-sized pieces.
  • Cut daikon into chunks about 5 mm thick.
  • Cut the ginger into thin strips.
  • Put sesame oil and ginger in a frying pan and heat over medium heat.
  • When the ginger becomes fragrant, add the pork and lightly fry.
  • Add daikon radish and fry lightly.
  • Add water, brown sugar, soy sauce and dashi stock, cover and simmer.
  • Simmer for about 10-15 minutes, and when the daikon has absorbed the flavors, it is ready to serve.
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