Buta Daikon Nimono

Ingredients:

Pork Belly 300g Daikon 300g Carrot 300g Shimeji 1 serving Ginger a few slices Spring onions 1 stalk

Broth: Water 500ml Sake 100ml Rock Sugar 30g Soy Sauce 2 tbsp Oyster Sauce 2 tbsp

Method:

1. Blanch the pork, daikon and carrot. 2. Pour all the Broth mix and ginger and bring to boil 3. Add in the pork, daikon and carrot. Boil for 30mins 4. Add the Shimeji and simmer 5. When the daikon and pork is to your desired texture, it’s ready.

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