Salted Pork Hot Pot with Daikon Radish
Experience the different textures of daikon radish grated and cut into thin rounds.
Photographed by Shin Ebisu
Excludes time spent allowing pork to absorb salt, or time spent rehydrating dried shiitake mushrooms.
Ingredients (Serves 3-4)
- 500 g daikon radish
- Greens from 1 daikon radish
- 320 g pork belly (block)
- 4 dried shiitake mushrooms
- 1 piece konbu kelp (5x5 cm)
- 1 yuzu (cut into wedges)
- Usukuchi soy sauce
Make the salted pork: Cover the entire surface of the pork belly with salt and rub in until the surface becomes white. Wrap with plastic wrap and let rest in a cool place overnight.
Briefly rinse the dried shiitake mushrooms, then let rest in 150 ml of water for several hours to rehydrate.
Peel the daikon radish and grate about 1/3 of it. Cut the remaining 2/3 into thin rounds using a mandolin slicer. Cut the daikon greens into pieces 1.5 cm long.
Thinly slice the salted pork. Remove the hard tips from the stems of the shiitake mushrooms, and cut each into quarters. Reserve the water used to rehydrate the shiitake mushrooms.
In a pot, combine 1,000 ml of water, the salted pork, the shiitake mushrooms, the reserved shiitake mushroom water, the daikon radish slices, and the konbu kelp, and heat. When it comes to a boil, skim off any foam that forms and add 2 tbsp of usukuchi soy sauce to season.
Add the grated daikon radish and daikon greens and briefly cook through. Serve in individual bowls with freshly squeezed yuzu juice, sprinkled with coarsely ground black pepper and/or shichimi chili pepper to taste.