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We hope you got benefit from reading it, now let’s go back to pork loin with piping hot & thick daikon radish sauce recipe. You can cook pork loin with piping hot & thick daikon radish sauce using 11 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Pork Loin with Piping Hot & Thick Daikon Radish Sauce:
- Take 2 Pork loin, thickly sliced
- Get 1 dash Salt and pepper
- Use 60 ml Thin green onion, chopped
- Provide 90 ml ▲Grated daikon radish, drain the water
- Get 1 dash ▲Grated ginger
- Take 2 tbsp Soy sauce
- Prepare 2 tbsp Mirin
- Use 2 tbsp Sake
- Get 1 tsp Sugar
- Take 180 ml Water
- You need 1 □Ichimi chili pepper powder
Instructions to make Pork Loin with Piping Hot & Thick Daikon Radish Sauce:
- Cut the sinews of the pork and pound with a meat pounder to make the slices as thin as possible. Sprinkle with salt and pepper.
- Finely chop the green onion. Grate the daikon radish and drain the water well. Mix the grated ginger with the radish.
- It also goes well with yellowtail, salmon, and white fish. Sprinkle salt and pepper and let it sit for a while. Then pat dry the water and coat well with katakuriko and deep or shallow fry.
- 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. Cut lengthwise and then cut crosswise into 4 to 5 pieces.
- Transfer the meat to a plate. Let the sauce in the pan come to a boil, add grated daikon radish and mix. After a while, it will become transparent and piping hot. Pour sauce on the meat and sprinkle green onion and ichimi spice.
- Adjust the thickness of the sauce with katakuriko and cook until the daikon radish becomes transparent.
- If using pork for ginger pork, cut slightly bigger than bite size. Sprinkle salt and pepper and grill. Then dish it up with radish sprouts, pour on the sauce and enjoy!
- It also goes well with yellowtail, salmon, and white fish. Sprinkle salt and pepper and let it sit for a while. Then pat dry the water and coat well with katakuriko and deep or shallow fry.
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