Simmered Kiriboshi Daikon & Pork Belly with Ginger and Taro Root
Simmered Kiriboshi Daikon & Pork Belly with Ginger and Taro Root

Hey everyone, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, simmered kiriboshi daikon & pork belly with ginger and taro root. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Simmered Kiriboshi Daikon & Pork Belly with Ginger and Taro Root is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Simmered Kiriboshi Daikon & Pork Belly with Ginger and Taro Root is something that I have loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can cook simmered kiriboshi daikon & pork belly with ginger and taro root using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Simmered Kiriboshi Daikon & Pork Belly with Ginger and Taro Root:
  1. Prepare 30 grams Kiriboshi daikon
  2. Take 90 grams Thinly sliced pork belly
  3. Prepare 3 Taro root
  4. Prepare 1 large knob Ginger
  5. Make ready 250 ml Water that the kiriboshi daikon soaked in
  6. Make ready 1 tbsp ☆Sugar
  7. Prepare 1 tbsp ☆Sake
  8. Make ready 1 heaping tablespoon ☆Soy sauce
  9. Get 1/2 tsp ☆Dashi stock granule
  10. Prepare 5 shakes Black pepper
Instructions to make Simmered Kiriboshi Daikon & Pork Belly with Ginger and Taro Root:
  1. Wash the kiriboshi daikon well and let soak in water for 15 minutes to reconstitute. Thoroughly wring out the excess moisture and cut into bite-sized pieces. Save the soaking water.
  2. Julienne the ginger, cut the pork into 2 cm wide pieces, and cook both together in a little bit of oil. When the pork has browned slightly, season with salt and pepper.
  3. Next, add the kiriboshi daikon and the taro root (cut into 7 mm pieces).
  4. When everything has been coated in the oil, pour in the daikon water, add the ☆ ingredients, cover with a lid, and simmer.
  5. It's finished once the taro root has softened. Optionally top with coarsely ground black pepper.

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