Today’s post is yet another half-finished piece taken from my ‘slush-pile’ of items that, for one reason or another, ended up languishing in blog limbo. Some time ago, I had in mind doing a series of posts featuring a very popular Japanese braising technique in which meat and vegetables are braised in Dashi. I still mean to carry on with the project at some point, but, for now, I thought I’d share the dish I made back on September 5, 2014, the same day I harvested the homegrown Daikon used as one of the vegetables. The notes I made that day are as follows:
Fatty Pork browned in fat. Daikon, carrot and shiitake strips added and quickly sautéed then Dashi added to barely cover. Simmer fairly vigorously until only 1/3 of liquid remains (about 20 minutes). Blanched and chopped daikon greens added for last few seconds then served hot.