Simmered Daikon Radish and Grilled Kiwi-Marinated Pork. Great recipe for Simmered Daikon Radish and Grilled Kiwi-Marinated Pork. There was some pork on sale, so I got it along with half a daikon radish. Adjust the sugar depending the ripeness and sweetness of the kiwi.
Once the daikonis nice and soft, add the mirin, soy sauce and sugar. Marinate the pork in the Marinade (A). Roughly chop up the Japanese long onion into bite-size pieces. You can cook Simmered Daikon Radish and Grilled Kiwi-Marinated Pork using 11 ingredients and 7 steps. Here is how you cook that.
Ingredients of Simmered Daikon Radish and Grilled Kiwi-Marinated Pork
- It’s 1 piece of Pork (for pork steaks).
- You need 1 of Kiwi.
- You need 1/2 of Daikon radish.
- Prepare 1 liter of worth Shiro-dashi, diluted.
- It’s 30 ml of White wine.
- You need 1 dash of Olive oil.
- It’s 1 dash of Salt.
- You need 1 dash of Pepper.
- Prepare 1 dash of Sugar.
- Prepare 1 dash of Balsamic vinegar.
- You need 1 of to garnish Mitsuba.
Remove skin and cut them in half if large. Place Daikon in a saucepan, add water just enough to cover and add Dashi Powder. You can use your home-made dashi stock for this. Simmered Kiriboshi Daikon, cooked in a broth of dashi, soy sauce, and mirin, is a traditional Japanese dish made from daikon (radish) and abura-age (fried tofu).
Simmered Daikon Radish and Grilled Kiwi-Marinated Pork instructions
- Peel the kiwi and cut into a 5 mm dice. Put the kiwi in a resealable bag..
- Cut the pork steak in half, put it in the Step 1 bag, add the white wine and marinate in the refrigerator..
- Peel the daikon radish, round off the sharp corners by shaving them off, and make several small incisions in the surface. Simmer in the diluted shiro-dashi..
- Season the Step 1 pork with salt and pepper, and grill it in a grilling pan or pan fry with olive oil..
- Put the kiwi and white wine that's left in the bag in the frying pan or grill pan you used to cook the pork. Add sugar and balsamic vinegar to make the sauce..
- Put the daikon radish on a plate, top with the pork and the kiwis from the sauce. Spoon on the sauce, garnish with mitsuba and serve..
The most widely known Japanese daikon radish is the Aokubi daikon. It has a less peppery flavor and is therefore suitable for eating raw. Daikon radish is incorporated into many dishes such as oden (hot-pot dish) and buri daikon (simmered yellowtail and daikon radish). Simmered Daikon Radish & Pork Belly. The main dish is cuisine that uses the seasonal root vegetable daikon radish.
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