Saturday, February 05, 2011


Thursday night's dinner...started off with making "furikake", a topping for rice.

This was daikon greens and jakko (dried small anchovy).

In a frying pan, heat about 1/2 tablespoon of sesame oil.

Add a handful of jakko and toss, then add chopped daikon greens and toss.

At the end I added a little dash of shoyu (soy sauce).

NOTES: I only had about 2 handful of chopped daikon greens and a handful of jakko, if you use more of either, I would suggest adjusting the shoyu and sesame oil.

For our main dish, daikon wrapped with pork.

This recipe was in Orange Page's "Fuyu ni Oishii kondate", which I adapted.

Serves: 2

200 grams of pork belly, thinly sliced
1 inch thick piece of daikon, cut into thin sticks

nub of ginger, grated
1/2 tablespoon roasted sesame seeds
1/2 tablespoon sake (rice wine)
1/2 tablespoon shoyu (soy sauce)
2 teaspoons mirin (sweet rice wine)
1 teaspoon sesame oil

green onion, chopped
some canola oil to cook in

Put sauce together and set aside.
Wrap daikon pieces with pork.
Heat canola oil and cook pork pieces well.
Add sauce and let liquid evaporate a little.
Before serving top with green onions.

Top your rice with the daikon furikake, about 1 tablespoon.

Serve with some miso soup.

Dinner is served, a lot of green and a good way to use all of the daikon.

NOTES: the recipe for the main dish actually called for pork loin, but of course I didn't read the recipe well and when I went to the market I just got something that was thin.

I think if I had actually bought pork loin, the wrapping of the daikon wouldn't have been so thick. I should have also cut the daikon more thin and matchstick-like, so that it could cook faster.

I think this would be nice with other veggies inside also like carrot and/or green beans.

This was rather quick and easy. Would definitely make this again.

p.s. another adaptation can be found here.


KirkK said...

Hey Kat - I think Jakko is perfect with rice....... this looks like a nice hearty meal. Is it still snowing where you're at?

Patzie said...

it looked healthy and yummy. Probably my fault for reading this blog at 11pm :)

Japan Australia said...

Miso soup should be served with every meal. The daikon wrapped with pork looks really good.

K and S said...

nah, we only had flurries Kirk, was kinda jealous of the people near Japan Sea but I think the snow is as much of a headache for them as it is for the people on the US East coast.

Thanks Patzie :)

Thanks J-A!

Take care everyone.

jalna said...

Veeery yummy looking meal!

K and S said...

thanks Jalna :)

Take care.

Deb in Hawaii said...

Looks like a healthy and delicious meal! ;-)

Rowena said...

How I would love it if they sold the daikon with the leafy tops on...this looks so easy to make. I don't know how the daikon is presented on supermarket shelves there, but here they are individually wrapped in plastic wrap (like Saran)! My guess is to keep them fresh longer?

K and S said...

gotta get some healthy in there sometimes Deb in Hawaii ;)

Most supermarkets here don't even sell the daikon whole Rowena, it is divided in halves. Also they chop off all the greens :( I always get excited when I can find them with the greens or some stalks left. They wrap the daikon here only if it has been cut but on top of the plastic wrap they also put cello tape so in the end the wrap is useless :( p.s. saw nice daikon at the honor box yesterday, but didn't get any because we're gonna go somewhere this weekend.

Take care you two.

manju said...

Stole that daikon/pork recipe to try soon -- looks absolutely delish! I think I would like it better the way you prepared it than with pork loin - I like fattier meats (must be the Okinawan side calling!)

K and S said...

lol Manju, I do love the fattier types of meats and anything on bones too :) hope you like it whichever way you try it. One of my friends on Flickr tried it with Proscuitto, she really "jazzed" the recipe up :)

Take care.