Steps

1. Cut thinly sliced pork belly 150g into 3-4cm pieces.
   🕒 00:27
2. Peel the skin from the daikon radish 600g (approx. 1/2 large) thickly. If using a peeler, go over it 2-3 times. (This is the key!) Thickly peeling the skin, cutting through the inner fibrous layer, will result in tender braised daikon.
   🕒 01:02
3. Cut the peeled daikon in half, then into 2cm thick half-moons. Thinly slice ginger 20g.
   🕒 02:21
4. Add sesame oil 1 tsp and the sliced ginger to a large frying pan or pot and heat over medium heat. Sauté until fragrant.
   🕒 02:37
5. Add the cut thinly sliced pork belly 150g to the fragrant ginger and stir with chopsticks until the color changes.
   🕒 03:25
6. Once the pork has changed color, sprinkle with salt a pinch and pepper a pinch and mix.
   🕒 04:07
7. Add all the daikon radish and stir-fry while shaking the pan until it becomes slightly translucent.
   🕒 04:33
8. Once the daikon is coated with oil, add dashi broth 400ml.
   🕒 05:22
9. When the dashi broth comes to a boil, lightly skim off any scum. Cover with a lid, reduce heat to low, and simmer for 15 minutes.
   🕒 05:51
10. After 15 minutes, remove the lid and sprinkle sugar 1.5 tbsp evenly over the top. Since there will be less liquid, gently dissolve the sugar by stirring with chopsticks or by shaking the pan.
    🕒 06:51
11. Insert a skewer to check if the daikon is cooked through. If it is, continue to simmer for an additional 5 minutes without the lid. If it's still firm, cover with the lid and simmer for a few more minutes.
    🕒 07:28
12. After 5 minutes, add soy sauce 2 tbsp. (This is the key!) Adding the soy sauce after simmering slightly with the sugar helps the flavor to penetrate the daikon thoroughly.
    🕒 08:00
13. After adding the soy sauce, maintain a gentle simmer and reduce the liquid until only a little remains at the bottom of the pot, for 5-7 minutes. Shake the pan occasionally and flip the ingredients to coat them with the sauce.
    🕒 08:29
14. The dish is complete when the daikon is well coated with the sauce and only a little liquid remains at the bottom of the pot. Serve and sprinkle with coarsely ground black pepper a pinch if desired.
    🕒 09:34