Simmered Daikon Radish and Pork

Simmered Daikon Radish and Pork

The umami of pork soaked into daikon radish.

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

250 g (8.8 oz.)

80 g (2.8 oz.)

1/2 Tbsp


300 ml (10.1 fl. oz.)


  1. Peel the daikon radish and chop up into slightly large bite-size pieces.
  2. Cut the pork into easy-to-eat 2 cm (0.8 in.) wide strips.
  3. Heat the sesame oil in a fry pan, cook (2), then add in (1) and stir-fry together.
  4. Add in (A), remove any scum that forms and make a drop lid* out of aluminum foil. Continue to simmer over low-medium heat until cooking liquids have almost completely boiled down.
    • A drop lid is a lid that floats on top of the liquid in pans while simmering foods. It allows heat to be evenly distributed so ingredients cook evenly and quickly. You can purchase one, or make a substitute out of aluminum foil.

Cooking Basics

Daikon radish - thickly peeling the skin

Thickly peel the skin of daikon radish to remove the fibrous portion that runs vertically near the skin and will become stringy when cooked. It will depend on each daikon radish, but usually peeling off 3 to 4 mm (0.2 in.) thick skin is recommended. The peeled skin can be used for "kinpira", a Japanese sauteed and simmered dish flavored with soy sauce, mirin and sugar.


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