Pork Belly And Daikon Unadon (Eel Rice Bowl Hybrid) Recipe by 平中なごん
This recipe is translated from Cookpad Japan. See original: 豚バラ大根うな丼 Cooking Instructions 1 Cut the pork belly into bite-sized pieces. Peel the daikon and slice into half-moon pieces about 1/4 inch (5 mm) thick. Finely chop the green onion. 2 Heat oil in a frying pan and add the daikon. Sauté until lightly browned. 3 Add the pork belly to the pan and stir-fry until just cooked through. 4 Add 2 tablespoons kabayaki sauce, mirin, sake, and 1 cup (240 ml) water to the pan. Simmer and stir until most of the liquid has evaporated. 5 If the grilled eel is not freshly cooked, warm it up. 6 Scoop rice into a bowl, top with the pork belly and daikon mixture and the grilled eel. Drizzle with 1 tablespoon kabayaki sauce and sprinkle with chopped green onion. 7 Optional: Add a pinch of ichimi, shichimi, or sansho pepper to taste. 1 Cut the pork belly into bite-sized pieces. Peel the daikon and slice into half-moon pieces about 1/4 inch (5 mm) thick. Finely chop the green onion. 1 Cut the pork belly into bite-sized pieces. Peel the daikon and slice into half-moon pieces about 1/4 inch (5 mm) thick. Finely chop the green onion. 2 Heat oil in a frying pan and add the daikon. Sauté until lightly browned. 2 Heat oil in a frying pan and add the daikon. Sauté until lightly browned. 3 Add the pork belly to the pan and stir-fry until just cooked through. 3 Add the pork belly to the pan and stir-fry until just cooked through. 4 Add 2 tablespoons kabayaki sauce, mirin, sake, and 1 cup (240 ml) water to the pan. Simmer and stir until most of the liquid has evaporated. 4 Add 2 tablespoons kabayaki sauce, mirin, sake, and 1 cup (240 ml) water to the pan. Simmer and stir until most of the liquid has evaporated. 5 If the grilled eel is not freshly cooked, warm it up. 5 If the grilled eel is not freshly cooked, warm it up. 6 Scoop rice into a bowl, top with the pork belly and daikon mixture and the grilled eel. Drizzle with 1 tablespoon kabayaki sauce and sprinkle with chopped green onion. 6 Scoop rice into a bowl, top with the pork belly and daikon mixture and the grilled eel. Drizzle with 1 tablespoon kabayaki sauce and sprinkle with chopped green onion. 7 Optional: Add a pinch of ichimi, shichimi, or sansho pepper to taste. 7 Optional: Add a pinch of ichimi, shichimi, or sansho pepper to taste. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Greek Lemon Roasted Potatoes Firecracker Chicken 🧨 California Farm Smoked Pork Tea Sausage Greek Lemon Roasted Potatoes Firecracker Chicken 🧨 California Farm Smoked Pork Tea Sausage Sooji Halwa (Satyanarayan pooja Halwa) Sponge gourd Masala Decadent Peanut Butter Oreo Crust Chocolate Ganache Cake Mix Veg Masala Khichdi Ultimate Chocolate Peanut Butter Shake Extravaganza Oil Based vanilla cake Achaari Sattu Paratha and Masala Moong Combo Oreo and Salted Caramel Cheesecake 🍰 Lovely eggless red velvet cake recipe Papaya Milkshake Sooji Halwa (Satyanarayan pooja Halwa) Sponge gourd Masala Decadent Peanut Butter Oreo Crust Chocolate Ganache Cake Mix Veg Masala Khichdi Ultimate Chocolate Peanut Butter Shake Extravaganza Oil Based vanilla cake Achaari Sattu Paratha and Masala Moong Combo Oreo and Salted Caramel Cheesecake 🍰 Lovely eggless red velvet cake recipe Papaya Milkshake