Unfortunately in Italy it is still little known and it is rare to see them in the shops of small towns like the one I live in. For this reason when I am fortunate enough to find them, I buy two or three (one daikon average size is about 20-30cm long and 5-10cm in diameter) and put them in storage. Some with drying method and the rest in the freezer.
DAIKON AND PORK BELLY TERIYAKI
Time
15-20 minutes
Ingredients for one serving
Daikon: 200 g
Pork belly: 60 g
Teriyaki sauce* : 40 ml
Water: 40 ml
Instead of the teriyaki sauce, you can use:
- 2 tablespoon of White wine (or Sake)
- 1 teaspoon of Soy sauce
- 2 teaspoon of Light brown sugar
Frozen daikon ↓
Of course you can also use fresh daikon.
Method
1. Thaw daikon with microwave at 440 W for 1 minute and 30 seconds. (The thowed daikon become soft but do not worry. They're fine as well.) After that, cut in the shape of half moon and a height of about 1cm.
2. In a pan put a little oil and toss the bacon cut into strips
3. Add the daikon and cook at medium heat
4. When the daikon are golden, remove excessive fat with paper towels
5. Add the teriyaki sauce and water
6. Lower the heat and close the pan with a lid until the daikon become tender
7. When the daikons are tender, remove the lid to evaporate the water
8. Serve with raw spring onion finely chopped to taste
This dish goes very well with Japanese style white rice.
The only negative point is the smell. For me it is not so pleasant.
But the taste is worth it.
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