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

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special 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 little bit tasty. This will be really delicious.

Simmered Kiriboshi Daikon & Pork Belly with Ginger and Taro Root is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. 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 wonderful.

To get started with this particular recipe, we must first prepare a few components. You can have 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. Make ready 30 grams Kiriboshi daikon
  2. Make ready 90 grams Thinly sliced pork belly
  3. Make ready 3 Taro root
  4. Prepare 1 large knob Ginger
  5. Prepare 250 ml Water that the kiriboshi daikon soaked in
  6. Prepare 1 tbsp ☆Sugar
  7. Prepare 1 tbsp ☆Sake
  8. Prepare 1 heaping tablespoon ☆Soy sauce
  9. Make ready 1/2 tsp ☆Dashi stock granule
  10. Make ready 5 shakes Black pepper
Steps 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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