Recipe of Any-night-of-the-week Simmered Kiriboshi Daikon & Pork Belly with Ginger and Taro Root

Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going 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 bit tasty. This will be really delicious.

Simmered Kiriboshi Daikon & Pork Belly with Ginger and Taro Root is one of the most popular of current trending foods in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Simmered Kiriboshi Daikon & Pork Belly with Ginger and Taro Root is something that I have loved my whole life.

Simmered Kiriboshi Daikon (Shredded Dried Daikon) is a dish of rehydrated dried daikon strips cooked with carrots and aburaage (thin fried tofu) in a lightly flavoured broth. It is a make-ahead dish and one of the very popular side dishes in Japan. Prep Time includes the time to rehydrate kiroboshi daikon. Simmered Kiriboshi Daikon, cooked to perfection in a broth of dashi, soy sauce and mirin, is a traditional Japanese dish made from daikon (radish) and abura-age (fried tofu).

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

When it comes to a boil, simmer over medium heat until almost all the liquid in the pan is gone. There were two recipes, "Simmered Kiriboshi Daikon & Pork Belly" and "Simmered Kiriboshi Daikon & Taro Root," so I mixed the two recipes' ingredients together and added my own flavors. Kiriboshi (Chicken Simmered with White Radish recipe: Try this Kiriboshi (Chicken Simmered with White Radish recipe, or contribute your own.. Kiriboshi Daikon is dried daikon strips or dried shredded daikon radish.

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.

Kiriboshi (Chicken Simmered with White Radish recipe: Try this Kiriboshi (Chicken Simmered with White Radish recipe, or contribute your own.. Kiriboshi Daikon is dried daikon strips or dried shredded daikon radish. Basically, Japanese daikon radish is shredded into thin strips and dried in the sun. You can purchase a packaged kiriboshi daikon in dried food sections in a Japanese grocery store - same section as dried shiitake mushrooms and kombu. Kiriboshi daikon can be used in various ways, for example in tsukemono pickles or with soy sauce and mirin or sugar in nimono (simmered dishes).

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