Pork Belly Hot Pot with Grated Daikon Radish

Thinly-sliced beef or pork cooks quickly, so it is often used as the main ingredient in hot pots.

Pork Belly Hot Pot with Grated Daikon Radish
Photographed by Yoshitaka Matsumoto

Recipe by
Hiromitsu Nozaki







Calorie count is per serving

Ingredients (Serves 2)

  • 300 g pork belly (thinly sliced)
  • 300 g grated daikon radish
  • 2 naga-negi long onions
  • 1 block momen-dofu
  • A pinch of chili pepper
  • [Ponzu soy sauce]

    • 8 tbsp soy sauce
    • 6 tbsp rice vinegar
    • 4 tbsp citrus juice (yuzu, sudachi citrus, etc.)
    • 1 tbsp sesame oil



Make the [ponzu soy sauce]: Combine the soy sauce, rice vinegar, citrus juice, and sesame oil, then let rest overnight to allow the flavors to meld.



Cut the pork belly into pieces 10 cm long. Fill a pot with water and bring to a boil. Add the pork and cook just until the color changes, then transfer to cold water. Strain the pork.


Place the grated daikon radish in a strainer and rinse, then thoroughly squeeze out the moisture.


Cut the naga-negi long onions on the bias into pieces slightly less than 1 cm thick. Break up the tofu by hand into easy-to-eat pieces.


Pour 1,000 ml of water into a donabe clay pot and add the naga-negi long onion and tofu before heating. Simmer, covered, over medium heat.


When it comes just to a simmer, add the grated daikon radish, making sure to spread it over the entire surface of the hot pot. Add the pork and allow to come just to a simmer. Sprinkle chili pepper over top, and serve with [ponzu soy sauce] on the side to dip the solid ingredients in before eating.


Place in a sealable container and store in the refrigerator; keeps for about one month.