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.
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.