Taste of Japan and Sake Live vol.59

Products used in "Taste of Japan and Sake vol.59"

Butabara Daikon
豚バラ大根

Discover the delightful yet lesser-known classic of Japanese cuisine with this recipe for Buta Bara, which translates to "pork belly." This dish features tender pork belly paired with daikon, which transforms into a soft and juicy accompaniment as it cooks, perfectly balancing the richness of the meat. To enhance the flavours, aim to reduce the sauce by half, intensifying its savory profile. For an added zing, yuzu kosho—a spicy citrus paste—is an optional but highly recommended finishing touch that elevates the dish just before serving.

INGREDIENTS

200g Pork Belly slices
250g Daikon (Mooli)
2 tbsp Soy sauce
1 tbsp Sake
1 tbsp Mirin
1 tsp Sugar
½ tsp Dashi powder of your choice
250ml Water
1 tbsp Sesame oil
2 Spring onions

Optional
½ tsp Yuzu Kosho

PREPARATION

Ingredient Preparation:

Daikon - Peel the outer skin of the daikon. Cut it in half vertically, then slice into small pieces approximately 5mm in size for even cooking.
Spring Onion - Finely chop the spring onions to use as a fresh and vibrant garnish.
Pork Belly - Slice the pork belly thinly against the grain, ensuring each piece captures the perfect balance of meat and fat.

Cooking Instruction:

Add sesame oil to a wok or frying pan over medium heat. Stir-fry the pork belly until most of it is no longer pink. Next, add the daikon and pour water over the ingredients. Add sugar, mirin, sake, soy sauce, and dashi powder, stirring to combine, then bring to a light boil. Once boiling, reduce the heat, cover with a lid, and let it simmer for 30 minutes. By the end of the cooking time, the sauce should be reduced by about half. Just before serving, for an extra burst of flavor, mix in the optional yuzu kosho.

Serving:

Sprinkle the finely chopped spring onions on top and serve warm.