Kurobuta Tomahawk Chops with Daikon, Carrots, and Cabbage

Kurobuta Pork Chops with Daikon, Carrots, and Cabbage

Sarah MickeyAll Recipes, Chop Recipes, Pork Recipes, Rack Recipes

Kurobuta Tomahawk Chops with Daikon, Carrots, and Cabbage

Makes 4 Servings

Kurobuta (aka Berkshire) pork is a heritage breed bred for superior marbling that helps keep it rich & moist when conventional pork can dry out. Here we’ve paired luxurious tomahawk chops (which have long Frenched bones) with Japanese flavors of toasted sesame, daikon radish, mirin & soy.

  • Sesame Seed Salt
  • ¼ cup White Sesame Seeds, toasted
  • 1 tsp Kosher Salt
  • Roasted Vegetables
  • ½ cup Mirin (sweet rice wine)
  • 2 tbsp Toasted Sesame Oil
  • 1 tbsp Soy Sauce
  • 1 tbsp Seasoned Rice Wine Vinegar
  • 1 small (8”-10”) Daikon Radish, peeled & sliced into ½” rounds
  • 4 Carrots, peeled & roll-cut
  • 1 small Red Cabbage, cored & cut into 2” chunks



Slice the rack between the bones into 2-bone chops.

Season the chops with salt.

Optional: move the chops into the fridge for an hour and half for the salt to draw out some of their moisture.

Preheat your oven to 450°F.

Pulse the salt and sesame seeds together in a spice grinder until combined & broken up, but not ground to a fine powder.

Stir together the mirin, sesame oil, soy sauce, and rice wine vinegar.

Put the cabbage, carrots and daikon in a roasting pan. Drizzle them with the mirin mixture. Roast the vegetables until softened & caramelized.

Get a large oiled frying pan or skillet very hot over high heat. Sear the pork chops in the pan, turning, until well browned on all sides.

Move the chops to a roasting pan bone-side down (the bones act as a natural roasting rack) and roast them to an internal temperature of 145°F.

Remove the chops from the oven and hot pan. Let them rest, loosely covered with foil, for 10-15 minutes.

Put some of the cabbage, daikon, and carrot on each plate.

Top the veggies on each plate with a pork chop. Sprinkle the chop & plate with the sesame seed salt. Serve.
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