Step 1

Heat up a frying pan without oil and brown the pork on all sides over medium-high heat.

Step 2

Add a green onion, ginger and water and cook until a skewer pierces the meat easily (about 1 to 1 1/2 hour, or 15 minutes in a pressure cooker).

Step 3

Leave it in the pot until the soup cools, then transfer it to a plastic container and put it in the fridge overnight, if possible.

Step 4

Cut up the pork that has chilled overnight (chilling improves the flavor and makes the meat easier to cut). If you're in a hurry, cut the meat right away, without chilling.

Step 5

Peel the daikon radish, cut it into rounds and shave off the sharp edges, then parboil it. Boil the eggs and peel the shells.

Step 6

Bring the ★ ingredients to a boil in a pot and add the pork, daikon radish and boiled eggs. Bring it to a boil again, and turn down the heat to low. Put on an otoshibuta drop lid, or a piece of aluminum foil or kitchen parchment paper with several holes punched in it, on top of the simmering food, and cook for 1-1 1/2 hours.

Step 7

It's done when the meat is tender, the sauce has reduced, and the flavor has soaked in.

Step 8

The solidified fat is good to use for stir-fries or in gyoza. Use the soup from boiling the meat for ramen (it can be frozen).

Step 9

It's a matter of preference, but I think this dish tastes better if you flavor it more strongly than you would other simmered dishes.

Step 10

Please check out the flavoring of amberjack daikon as a reference for this recipe. The taste will come out just right (make it with double the amount of water and flavorings if you are basing on this recipe). https://cookpad.com/us/recipes/143404-my-familys-easy-simmered-amberjack-daikon-radish

Step 11

The daikon radish is boiled in the cloudy water left from washing rice, but you can also cook it in the microwave. See https://cookpad.com/us/recipes/143402-parboil-daikon-in-the-microwave