When turnips or kohlrabi are in season, consider using them instead of the daikon radish. For a vegetarian version, omit the pork, but mix together the miso, sugar and mirin to make a lovely sweet miso topping.
If you look at the cut side of the daikon from above, you can see a loop of fibre inside the peel. Use a knife to remove that part, along with the skin. Make a crisscross incision on one side of the daikon, which will help the daikon to cook faster.
Place the piece of kombu in the base of a saucepan and add the daikon, with the incision side down. Pour over enough water to just cover the daikon. Bring to the boil over medium heat. Reduce the heat to a simmer and cook for 30–40 minutes, until the daikon is soft enough for a skewer to pass through easily.
Meanwhile, prepare the pork. Heat a frying pan over medium heat and fry the pork for 5–8 minutes, until just cooked through.
Combine the miso, brown sugar and mirin in a small bowl, then pour into the pan. Mix well, turn off the heat and set aside.
Place the daikon in a small bowl with a little of the cooking liquid. Spoon the pork mixture on top of the daikon and garnish with the lemon zest.
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