Pork and Daikon (Hot Cook Recipe)
豚だいこん【ホットクック】 · Buta Daikon
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Buta daikon is a homey Japanese simmered dish: pork, daikon radish and carrot cooked in dashi and sweetened with mirin, then finished with miso and soy sauce. This version is written for the Sharp Hot Cook, an automatic cooking pot popular in Japan, so once the ingredients are in, the machine does the stirring and simmering for you. The pork is rubbed with a little flour before it goes in, which keeps it soft instead of tough and gives the sauce a light body that clings to the vegetables. Cutting the daikon and carrot into small, thin quarter-rounds means they cook through and fit easily on a small spoon.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 45 gthinly sliced pork (komagire)Small, thin offcuts of pork sold in Japan for quick stir-fries and simmered dishes. Substitute: Thinly sliced pork shoulder or loin cut into bite-size pieces.
- 34.5 gdaikon radish
- 18 gcarrot
- 9 gshirataki (konjac noodles)Translucent, chewy, very low-calorie noodles made from konjac yam, sold in water-filled packs. Substitute: Glass noodles, or omit.
Seasonings
- 2.4 gflour
- 1.5 gvegetable oil
- 37.5 gdashi stockJapanese soup stock, usually made from kombu (dried kelp) and/or bonito flakes; the base of most Japanese soups and simmered dishes. Substitute: Instant dashi granules dissolved in water, or a mild unsalted chicken or vegetable stock.
- 1 gsugar
- 0.8 gmirinMirin is a sweet Japanese rice seasoning that adds gentle sweetness and a glossy finish. Hon-mirin (true mirin) contains about 14% alcohol; "mirin-style seasoning" has little or no alcohol. Some alcohol can remain after short cooking. If you prefer no alcohol for children, use the substitute. Substitute: For each tablespoon of mirin, use 1 tablespoon water plus 1 to 2 teaspoons sugar.
- 3.9 gmisoFermented soybean paste. Salty and savory, it is Japan's everyday seasoning for miso soup and many simmered dishes. Substitute: Any light (white or awase) miso. Misos differ in saltiness, so start with a little less and taste. Some misos are made with barley or wheat, so check the label if you avoid them.
- 1 gsoy sauce
About the Japanese ingredients in this recipe
- thinly sliced pork (komagire) (豚こま切れ肉)
- Small, thin offcuts of pork sold in Japan for quick stir-fries and simmered dishes. Substitute: Thinly sliced pork shoulder or loin cut into bite-size pieces.
- shirataki (konjac noodles) (糸こんにゃく)
- Translucent, chewy, very low-calorie noodles made from konjac yam, sold in water-filled packs. Substitute: Glass noodles, or omit.
- dashi stock (だし汁)
- Japanese soup stock, usually made from kombu (dried kelp) and/or bonito flakes; the base of most Japanese soups and simmered dishes. Substitute: Instant dashi granules dissolved in water, or a mild unsalted chicken or vegetable stock.
- mirin (みりん)
- Mirin is a sweet Japanese rice seasoning that adds gentle sweetness and a glossy finish. Hon-mirin (true mirin) contains about 14% alcohol; "mirin-style seasoning" has little or no alcohol. Some alcohol can remain after short cooking. If you prefer no alcohol for children, use the substitute. Substitute: For each tablespoon of mirin, use 1 tablespoon water plus 1 to 2 teaspoons sugar.
- miso (みそ)
- Fermented soybean paste. Salty and savory, it is Japan's everyday seasoning for miso soup and many simmered dishes. Substitute: Any light (white or awase) miso. Misos differ in saltiness, so start with a little less and taste. Some misos are made with barley or wheat, so check the label if you avoid them.
Directions
- 1
Cut the daikon and carrot into small quarter-rounds about 5 mm thick, put them in the inner pot and cook on [Manual → Stir-fry] for 5 minutes.
- 2
Cut the pork into 2 to 3 cm pieces and rub the flour into it (pork turns out tough if cooked as is, so working flour into it first is the key to keeping it tender!). Cut the shirataki into 2 cm lengths (use the type that does not need pre-boiling).
- 3
Add the pork and shirataki and cook on [Manual → Stir-fry] for 3 minutes.
- 4
Add the dashi stock, sugar and mirin and cook on [Manual → Simmer → Stir] for 10 minutes.
- 5
Add the miso and soy sauce and cook on [Extend] for 3 more minutes.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 126 kcal | 252 kcal | 126 kcal |
| Protein | 10.5 g | 21 g | 10.5 g |
| Fat | 6.5 g | 12.9 g | 6.5 g |
| Carbohydrates | 7.7 g | 15.3 g | 7.7 g |
| Fiber | 1.2 g | 2.4 g | 1.2 g |
| Salt equivalent | 0.6 g | 1.2 g | 0.6 g |
| Calcium | 25.5 mg | 51 mg | 25.5 mg |
| Iron | 0.5 mg | 0.9 mg | 0.5 mg |
| Potassium | 340.5 mg | 681 mg | 340.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 126 kcal | 10.5 g | 6.5 g | 7.7 g | 1.2 g | 0.6 g | 25.5 mg | 0.5 mg | 340.5 mg |
| 1 adult serving | 252 kcal | 21 g | 12.9 g | 15.3 g | 2.4 g | 1.2 g | 51 mg | 0.9 mg | 681 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
