Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, simmered pork kakuni & lustrous daikon radish. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Simmered Pork Kakuni & Lustrous Daikon Radish is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Simmered Pork Kakuni & Lustrous Daikon Radish is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can cook simmered pork kakuni & lustrous daikon radish using 8 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Simmered Pork Kakuni & Lustrous Daikon Radish:

1. Make ready 600 grams Pork belly (block)
2. Make ready 1/2 Daikon radish
3. Get 100 ml ○Sake
4. Take 100 ml ○Water
5. Make ready 1 thumb ○Ginger (sliced)
6. Take 1 tsp ○Dashi stock granules
7. Get 3 tbsp Soy sauce
8. Get 3 tbsp Sugar

Instructions to make Simmered Pork Kakuni & Lustrous Daikon Radish:

1. Chop the pork belly into 8 even pieces. Place the skin side down, and cook until golden brown in a heated pan.
2. Fry the other sides as well.
3. When they start to brown, wipe the oil with a paper towel.
4. Pour enough water to cover the meat, bring to a boil, then discard the water.
5. Add ○ ingredients to the pan, and bring to boil again. Cover with a lid, turn down the heat to low, and simmer for 30 minutes.
6. Add peeled and chopped daikon radish. Bring to a boil again, and turn down the heat to low. Cover with a lid, and simmer for 60 minutes.
7. Add soy sauce and sugar, and bring to a boil again. Turn down the heat to low, and simmer for 20 minutes.
8. After simmering, the daikon starts to become translucent and change colour as illustrated in the picture. Skim off the fat and leave in the pan with the lid on.
9. When the pork belly and daikon become nice and brown, the mild-flavoured pork kakuni is done.
10. Both pork kakuni and daikon radish have a mild flavour.
11. If you keep simmering until the sauce is evaporated, the pork kakuni will have a thick and rich flavour.
12. Remove the daikon radish halfway through to prevent them from crumbling, absorbing too much flavour, or charring.

So that is going to wrap it up for this special food simmered pork kakuni & lustrous daikon radish recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!