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1
Heat up a frying pan without oil and brown the pork on all sides over medium-high heat.
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2
Add a green onion, ginger and water and cook until a skewer pierces the meat easily (about 1 to 1 1/2 hour, or 15 minutes in a pressure cooker).
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3
Leave it in the pot until the soup cools, then transfer it to a plastic container and put it in the fridge overnight, if possible.
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4
Cut up the pork that has chilled overnight (chilling improves the flavor and makes the meat easier to cut).
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5
If you're in a hurry, cut the meat right away, without chilling.
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6
Peel the daikon radish, cut it into rounds and shave off the sharp edges, then parboil it.
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7
Boil the eggs and peel the shells.
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8
Bring the ingredients to a boil in a pot and add the pork, daikon radish and boiled eggs.
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9
Bring it to a boil again, and turn down the heat to low.
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10
Put on an otoshibuta drop lid, or a piece of aluminum foil or kitchen parchment paper with several holes punched in it, on top of the simmering food, and cook for 1-1 1/2 hours.
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11
It's done when the meat is tender, the sauce has reduced, and the flavor has soaked in.
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12
The solidified fat is good to use for stir-fries or in gyoza.
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13
Use the soup from boiling the meat for ramen (it can be frozen).
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14
It's a matter of preference, but I think this dish tastes better if you flavor it more strongly than you would other simmered dishes.
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15
Please check out the flavoring of amberjack daikon as a reference for this recipe.
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16
The taste will come out just right (make it with double the amount of water and flavorings if you are basing on this recipe).
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17
The daikon radish is boiled in the cloudy water left from washing rice, but you can also cook it in the microwave.
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18
See
