Stir-fried and Simmered Daikon Radish, Pork, and Atsuage

• 1 roughly 10 cm Daikon radish
• 100 grams Pork offcuts (pork belly is also fine)
• 1 piece Atsuage
• 1/2 Japanese leek
• 1 dash Green onion
• 100 ml Japanese dashi stock
• 3 tbsp Mirin
• 2 tbsp Soy sauce
• 1 tbsp Sake

1. Cut the daikon radish into slices of roughly 5 cm thickness.
2. Then cut into rectangles of a little less than 1 cm in thickness and parboil the slices.
3. (Start with cold water and boil for 5 minutes.)
4. Cut the atsuage into roughly the same size pieces as the daikon radish.
5. Cut the pork offcuts into slices of 2 cm thickness.
6. Cut the Japanese leek into small pieces and finely chop the green onions to be used for topping.
7. Stir-fry the daikon radish and pork offcuts in 1 tablespoon of sesame oil over high heat until the surface of the daikon radish begins to brown.
8. Then add the seasonings and atsuage, and lightly stir-fry.
9. Simmer the mixture over medium heat until there is almost no liquid left in the pan.
10. Add the Japanese leek and shake the frying pan a little while heating gently.
11. Serve on a dish and sprinkle with the green onions.

radish, atsuage, green onion, stock, mirin, soy sauce, sake

Taken from cookpad.com/us/recipes/169541-stir-fried-and-simmered-daikon-radish-pork-and-atsuage (may not work)