Steps

1. Wash the daikon radish well and cut it in half lengthwise.
   🕒 01:06
2. Slice the daikon radish thinly into half-moon shapes.
   🕒 01:17
3. Cut the nira into manageable pieces of about 4-5cm.
   🕒 01:35
4. Cut the pork belly into bite-sized pieces, about three equal portions.
   🕒 02:00
5. In a bowl, combine the cut pork belly with grated garlic (1 clove equivalent), soy sauce (1/2 tbsp), and cooking sake (rice wine) (1 tbsp). Mix well to coat.
   🕒 02:11
6. In a frying pan, add 1/4 cup of water and arrange the thinly sliced daikon radish to fill the bottom.
   🕒 02:51
7. Cover with a lid and steam until it starts to simmer.
   🕒 03:10
8. Once simmering, reduce heat to low and continue to steam for several minutes.
   🕒 03:35
9. Remove the lid and discard the liquid that has come out of the daikon radish. This is the key! Discarding this liquid prevents the dish from becoming watery. The liquid can be reused in miso soup or other dishes.
   🕒 04:02
10. Layer the seasoned pork belly evenly over the daikon radish.
    🕒 04:30
11. Cover again and steam until the pork belly is cooked through.
    🕒 05:09
12. Remove the lid and add the nira (garlic chives) (1/2 bunch) generously.
    🕒 05:23
13. Add soy sauce (1 tbsp) and sesame oil (1 tbsp), and gently mix everything together.
    🕒 05:56
14. Finally, add the white sesame seeds (1 tbsp) by twisting your hand over the pan and mix briefly.
    🕒 06:34
15. Transfer to a serving dish. Optionally, squeeze some citrus like yuzu over the top.
    🕒 06:55