Cabagges Butabara Daikon
Our leafier take on a classic butabara daikon recipe. Strips of pork belly add plenty of rich and savory flavor to this veggie-forward, one-pot stew. Serves 4!
Ingredients:
2 tsp dashi powder
1/2 napa cabbage
10” daikon
1 small carrot
1 block medium firm
1/4 cup
3 Tbsp
1/2 cup
1 lb sliced pork belly
1” piece sliced
scallion
Instructions:
Prep by cutting daikon into 1/2” quarter round pieces, cubing the tofu, slicing the ginger, and chopping cabbage into 2” pieces.
1.
Add the daikon, ginger, pork belly, tofu, shoyu, sugar, mirin, and dashi powder to a large pot, and pour over about 3 cups of water.
2.
Cover and bring to a boil. Once boiling, turn the heat down to low and cook for 25 mins.
3.
After 25 mins, uncover and skim out excess oil and any scum.
4.
Now add in the carrots, cover, and cook for an additional 10 mins.
5.
After 10 mins, throw in the cabbage and cook uncovered until the cabbage softens (about 10 mins).
6.
Garnish with finely chopped scallion and shichimi togarashi, and serve with white rice.
