Ingredients

(for large size “Miso-shiru Nabe”) 


1 pound  pork belly, cut into large cubes

1/2 teaspoon  salt

1  small onion, thinly sliced

2 cups  water

1/2 cup  sake

1 pound  daikon, peeled, cut into 1” thick disks, and cut further into quarters

1 tablespoon  mirin

1 teaspoon  agave syrup (or brown sugar)

1 tablespoon  light soy sauce (usukuchi shoyu)

2.5 tablespoons  miso

3-4 oz  enoki mushrooms, cut into half

1/2 tablespoon  thinly sliced yuzu rind (optional)


(Condiments)

Sliced scallion, mitsuba (Japanese parsley), daikon sprouts,

and sansho pepper (Japanese mountain pepper)



 Procedure

  1. 1.Pre-heat the oven at 325F degrees.

  2. 2.Season the meat with salt.  Let it rest in the refrigerator for 2 hours to overnight.

  3. 3.In a large pot, combine the meat and about 1 liter of water.  Bring the water to boil.

  4. 4.Blanch the meat in boiling water for 2 minutes (the foamy scum will appear on the surface).  Drain and rinse the meat with running water quickly.

  5. 5.In Miso-shiru Nabe, lay the sliced onion in the bottom, followed by the blanched meat.  Add the water and sake.  (Picture A.)

  6. 6.Line the surface with the parchment paper (with a little hole in the center), cover the donabe with the lid.  (Picture B.)

  7. 7.Put the donabe in the oven and cook for 2 hours.  (Picture C.)

  8. 8.Take the donabe out of the oven.  Discard the parchment paper.  Add the daikon, mirin, agave syrup, and soy sauce.  (Picture D.)

  9. 9.Line the surface with a new piece of parchment paper, cover the donabe with the lid.

  10. 10.Put the donabe back in the oven and cook for additional 1 hour.

  11. 11.Take the donabe out of the oven.  Discard the parchment paper.  Dissolve the miso in the broth.

  12. 12.Set the donabe over medium-low heat on stove-top.  Add the enoki mushrooms and yuzu rind.  Simmer for 2 minutes.  (Picture E.)

  13. 13.Turn off the heat and let it rest (with the lid on) for 5 minutes.

  14. 14.Serve into individual bowls and garnish with the condiments.

Miso-braised Pork Belly and Daikon

Pork belly becomes extra tender

Printable viewMiso-braised_Pork_Belly_and_Daikon_files/Miso-braised%20Pork%20Belly%20and%20Daikon.pdf
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A.  Onion, pork, water, and sake.

E.  Miso, enoki mushrooms, and yuzu rind were added.

D.  Daikon and seasoning were added.

C.  Donabe was put in the oven for braising.

B. Surface was lined with the parchment paper.