Steps

1. In a bowl, combine Soy Sauce 2 tbsp, Mirin (Sweet Rice Wine) 3 tbsp, Cooking Sake (Rice Wine) 2 tbsp, Sugar 1/2 tbsp, and Reduced Sodium Hondashi (Fish Stock Granules) 1 tsp.
   🕒 00:31
2. Add Water 250ml to the mixture and stir lightly.
   🕒 01:04
3. Prepare your scale and measure out Daikon Radish 300g.
   🕒 01:48
4. Cut the daikon radish into approximately 1cm thick slices and then into bite-sized pieces, about 4 portions per slice. (Key Tip!) If the daikon pieces are too thick, they will take longer to cook. Aim for 5mm to 1cm thickness. You don't need to peel the skin if sliced thinly; the texture will still be tender.
   🕒 02:49
5. Cut Pork Belly 200g into bite-sized pieces.
   🕒 04:54
6. Loosen the cut pork belly pieces beforehand. (Key Tip!) Pre-loosening prevents the meat from clumping and becoming tough when sautéed.
   🕒 05:21
7. Heat a frying pan over medium-low heat and add Sesame Oil (to taste).
   🕒 05:53
8. Add the pork belly to the heated pan and stir-fry until it just changes color.
   🕒 06:09
9. Once the pink color has disappeared from the pork, turn off the heat, drain any excess oil, and transfer the pork to a bowl.
   🕒 07:23
10. Add a little more sesame oil to the frying pan and heat over medium-low heat.
    🕒 07:47
11. Add the daikon radish and stir-fry briefly until it becomes slightly translucent. (Key Tip!) Searing the daikon enhances its flavor and helps it absorb the richness of the pork. Adding sesame oil at the beginning creates a deeper flavor.
    🕒 07:53
12. Once the daikon is translucent, turn off the heat and return the sautéed pork to the frying pan.
    🕒 09:34
13. Add the braising liquid to the pork and daikon in the frying pan, and heat over medium-low heat until it simmers.
    🕒 09:45
14. Once the liquid boils, place a drop lid (otoshibuta) on top, cover with a regular lid, and simmer over low heat for 10 minutes.
    🕒 10:15
15. In a separate container, mix Potato Starch 1 tbsp with Water 1 tbsp to create a slurry.
    🕒 10:49
16. After simmering for 10 minutes, turn off the heat.
    🕒 11:16
17. Remove the drop lid and gradually add the potato starch slurry while stirring to thicken the sauce. (Key Tip!) To avoid lumps, always turn off the heat to lower the liquid temperature before gradually adding the slurry while stirring. Adding it all at once can cause lumps.
    🕒 11:28
18. Once the sauce has thickened and is well combined, return to medium-low heat and simmer for 1-2 minutes after it starts boiling to stabilize the consistency.
    🕒 13:26
19. Taste and adjust the seasoning if necessary, adding a little water if it's too strong.
    🕒 14:03
20. Serve in bowls and enjoy.
    🕒 14:26