Pork Loin with Piping Hot & Thick Daikon Radish Sau

Name: Pork Loin with Piping Hot & Thick Daikon Radish Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Pork loin, thickly sliced; 1 dash Salt and pepper; 60 ml Thin green onion, chopped; 90 ml Grated daikon radish, drain the water; 1 dash Grated ginger; 2 tbsp Soy sauce; 2 tbsp Mirin; 2 tbsp Sake; 1 tsp Sugar; 180 ml Water; 1 Ichimi chili pepper powder

Servings: persons

1
Cut the sinews of the pork and pound with a meat pounder to make the slices as thin as possible.
2
Sprinkle with salt and pepper.
3
Finely chop the green onion.
4
Grate the daikon radish and drain the water well.
5
Mix the grated ginger with the radish.
6
It also goes well with yellowtail, salmon, and white fish.
7
Sprinkle salt and pepper and let it sit for a while.
8
Then pat dry the water and coat well with katakuriko and deep or shallow fry.
9
Heat a small amount of oil in a pan and fry both sides of the pork quickly in a little lower than high heat until a nice golden brown.
10
Cut lengthwise and then cut crosswise into 4 to 5 pieces.
11
Transfer the meat to a plate.
12
Let the sauce in the pan come to a boil, add grated daikon radish and mix.
13
After a while, it will become transparent and piping hot.
14
Pour sauce on the meat and sprinkle green onion and ichimi spice.
15
Adjust the thickness of the sauce with katakuriko and cook until the daikon radish becomes transparent.
16
If using pork for ginger pork, cut slightly bigger than bite size.
17
Sprinkle salt and pepper and grill.
18
Then dish it up with radish sprouts, pour on the sauce and enjoy!
19
It also goes well with yellowtail, salmon, and white fish.
20
Sprinkle salt and pepper and let it sit for a while.
21
Then pat dry the water and coat well with katakuriko and deep or shallow fry.

171

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Pork loin, thickly sliced, 1 dash Salt and pepper, 60 ml Thin green onion, chopped, 90 ml Grated daikon radish, drain the water, and more.

Yes, Pork Loin with Piping Hot & Thick Daikon Radish Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Loin with Piping Hot & Thick Daikon Radish Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions