Thinly sliced pork and daikon are sautéed together, then simmered in a sweet-savory glaze made with mirin, soy sauce, and oyster sauce. The daikon turns tender with a slight bite, the sauce becomes glossy, and the whole dish comes together quickly. It’s simple, comforting, and great with a bowl of steamed rice.
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Peel the daikon radish, cut it in half lengthwise if it’s very thick, then slice into half-moons or rounds about 4 mm thick.
Slice the pork thinly, about the same thickness as the daikon, so it cooks quickly.
Heat the oil in a frying pan over medium heat, add the daikon, and cook for 5–6 minutes, stirring occasionally.
Push the daikon to one side of the pan. If needed, add a little more oil, then add the pork. Cook everything together for about 7 minutes, until the pork is about 80% done, stirring and flipping the daikon occasionally to prevent it from burning.
Add the soy sauce, oyster sauce, mirin, and sugar. Stir well to coat everything in the sauce, then simmer for another 3–4 minutes, until it slightly thickens.
To serve, divide the dish among plates and garnish with sliced green onion. Serve with steamed rice as a complete meal, if you like, or enjoy it on its own.