[2servings]
五花肉 Pork belly-200g
白蘿蔔 Daikon-250g
生辣椒 Chili pepper-1支
蒜頭 Garlic-2粒
薑泥 Ginger paste-1/2小匙
清酒 Sake-3大匙
砂糖 Sugar-3大匙
醬油 Soy sauce-2大匙
蠔油 Oyster sauce-2大匙
米醋 Rice vinegar-2大匙
白飯 Steamed rice-1碗
蔥花 Scallion
日式高湯 Dashi-600cc
板豆腐 Tofu-300g
小松菜 Komatsuna-2把
味噌 Miso-50g
白蘿蔔 Daikon-100g
紅蘿蔔 Carrot-30g
鹽巴 Salt-少許
[醃汁]
鹽巴 Salt-1/2小匙
醋 Vinegar-2大匙
砂糖 Sugar-1大匙
蜂蜜 Honey-1小匙
白芝麻 White sesame-1小匙
Preparation
(1) 250g of Daikon, cut into big chucks and peel off the skin (Save the skin for later use)
(2) Cut peeled daikon into small dices
(3) Cook daikon dices in a bowl of water until translucent
(4) Take out the blanched daikon first
(5) 2 bunches of komatsuna, remove the root, rinse them and chop it into small sections
(Separate the stem and leave)
(6) 1 Chili pepper, chop into rings
(7) 2 cloves of garlic, mince it into small pieces
(8) 300g of tofu, cut into dices
(9) 1/2 tsp of ginger paste
(10) 200g of pork belly, cut into dices
Instruction-Soup
(1) Pour 600cc of dashi into a bowl
(2) Add komatsuna stem and Tofu and simmer until they soften
(3) Add 50~60g of miso
(4) Add komatsuna leaf
(5) Bring to a simmer
(6) Turn off the stove
Instruction-Daikon & Pork Nikomi
(1) Prepare a frying pan
(2) Add pork belly directly in a frying pan (without adding extra oil)
(3) Wait until fat melts
(4) Add garlic and chili
(5) Add ginger paste
(6) Fry until aromatic
(7) 3 tbsp of sake
(8) 3 tbsp of sugar
(9) 2 tbsp of soy sauce
(10) 2 tbsp of oyster sauce
(11) 2 tbsp of rice vinegar
(12) Add blanched daikon
(13) Bring to a boil
(14) Turn to low heat
(15) Simmer for 10 minutes or until the desired texture
(16) Reduce the sauce until desired thickness
(17) Plating
Instruction-Otsumami
(1) Daikon skin, cut into thin stripes
(2) 30g of carrot, chop into thin stripes
(3) 1/2 tsp of salt, dehydrate it for 10 minutes then squeeze out excess juice
(4) 1 tbsp of sugar
(5) 2 tbsp of rice vinegar
(6) 1 tsp of white sesame
(7) 1 tsp of honey
(8) Mix them well