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

Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to make a special dish, simmered kiriboshi daikon & pork belly with ginger and taro root. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Simmered Kiriboshi Daikon & Pork Belly with Ginger and Taro Root is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. Simmered Kiriboshi Daikon & Pork Belly with Ginger and Taro Root is something that I have loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we have to 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 cook 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. Make ready 1 large knob Ginger
  5. Get 250 ml Water that the kiriboshi daikon soaked in
  6. Get 1 tbsp ☆Sugar
  7. Prepare 1 tbsp ☆Sake
  8. Take 1 heaping tablespoon ☆Soy sauce
  9. Prepare 1/2 tsp ☆Dashi stock granule
  10. Get 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.

So that’s going to wrap it up with this exceptional food simmered kiriboshi daikon & pork belly with ginger and taro root recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!