Steps

1. Peel the 10cm (350g) daikon radish and thinly slice it from the sides using a slicer.
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2. Sprinkle 1/2 tsp salt all over the daikon radish and let it sit for about 10 minutes.
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3. In a bowl, combine 4 tbsp water, 1 tbsp Shiro Dashi (White Soy Sauce Base), and 1 tsp soy sauce. Mix well.
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4. In a zip-top bag, add 200g ground pork, 100g tofu, 1 tbsp potato starch, and 1/4 tsp salt.
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5. Close the zip-top bag and knead the ingredients together. Refrigerate until ready to use.
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6. Rinse the softened daikon radish that has become pliable from the salt, and firmly squeeze out the water with your hands. This step is key: salting the daikon radish makes it softer and easier to roll.
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7. Lay the daikon radish slices flat.
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8. Cut off a corner of the zip-top bag containing the chilled meat mixture and pipe it onto the daikon radish slices.
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9. Starting from one end, roll up the daikon radish with the meat mixture. If the daikon slices are thin, overlap them to create more width. Make 20-22 rolls. This step is key: salting the sliced daikon makes it softer and easier to roll.
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10. Cut the rolled daikon and pork rolls in half and arrange them in a frying pan. Fill any gaps with your favorite vegetables.
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11. Pour the prepared sauce mixture over the ingredients.
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12. Cover with a lid and bring to a boil over high heat.
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13. Cover with a lid, reduce heat to low, and simmer for about 10 minutes. This step is key: slicing allows heat to penetrate easily, ensuring both the daikon and meat mixture are cooked through.
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14. Once the ingredients are cooked, turn off the heat and drizzle with 1 tsp sesame oil.
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15. Sprinkle chopped green onions in the center. Optionally, add chili oil or ichimi togarashi for extra spice.
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