Mar 3, 2021

Pork and Daikon Slices Miso Stir-Fry

If, only if you really can't find miso or out of stock at the moment, go ahead and skip it. Without miso, this recipe still holds. You can even swap to teriyaki style. Most of the seasonings are quite similar, but instead of using tsuyu, change to soy sauce instead.

Pork and daikon slices miso stir-fry -


  • 230 grams pork belly slices
  • 1 1/2 cups loosely-packed daikon slices
  • 1 pack shimeji mushroom
  • 1 garlic clove
  • Some chopped scallion
  • 2 tablespoons olive oil/cooking oil
  • 1 tablespoon miso (yellow, light brownish variety)
  • 1 tablespoon triple-condensed tsuyu
  • 1 tablespoon mirin
  • 1/4 teaspoon sugar
  • Some chili oil (optional)


Cut the pork slices into shorter sections. Remove the bottom ends off shimeji mushroom and separate into individual pieces. Destem and finely chop some scallion, it's going to be our garnish in the end, so just a small handful will do. Peel and grate the garlic clove.  

Peel the daikon. Cut the daikon in half to get semi-cylindrical pieces. Then halve into sectors. Lastly, slice into thin pieces.

Transfer daikon slices to a bowl first then into a steamer, steam for about 15 minutes prior stir-frying. Once ready, set aside for later use.

Use a non-stick pan, drizzle in about 2 tablespoons of oil to evenly coat the surface of the pan. Turn to medium high heat. Add in grated garlic before the oil turns warm.

Before the grated garlic starts to burn, add in pork slices. Give it a quick mix and cook for about one minute. 

Add in daikon pieces along with shimeji mushroom. Flip a few times till fully blended, cook for couple more minutes.

Add in 1 tablespoon of tsuyu, 1 tablespoon of mirin, and 1/4 teaspoon of sugar. Mix well. Blend in 1 tablespoon of miso, make sure the miso has dissolved evenly in the mixture. Perhaps some chili sauce for a gentle kick.

Cook till the juice almost dried up. Plate and garnish with some chopped scallion.

This recipe only calls for a smaller chunk of daikon, so you might have some left. Per my case, I simply made another dish out of it. I cut the unused daikon into chunks and made a Chinese soy sauce based stew with pork belly.

It also works for leftover scallion. Simply cut the leftover scallion into shorter sections and use in pork and daikon stew. Nothing goes to waste here.

Other miso related recipes:

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