Simmered Daikon Radish and Grilled Kiwi-Marinated Pork

1. 1

   Peel the kiwi and cut into a 5 mm dice.

2. 2

   Put the kiwi in a resealable bag.

3. 3

   Cut the pork steak in half, put it in the Step 1 bag, add the white wine and marinate in the refrigerator.

4. 4

   Peel the daikon radish, round off the sharp corners by shaving them off, and make several small incisions in the surface.

5. 5

   Simmer in the diluted shiro-dashi.

6. 6

   Season the Step 1 pork with salt and pepper, and grill it in a grilling pan or pan fry with olive oil.

7. 7

   Put the kiwi and white wine that's left in the bag in the frying pan or grill pan you used to cook the pork.

8. 8

   Add sugar and balsamic vinegar to make the sauce.

9. 9

   Put the daikon radish on a plate, top with the pork and the kiwis from the sauce.

10. 10

    Spoon on the sauce, garnish with mitsuba and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.