How to Make Yummy Simmered Kiriboshi Daikon & Pork Belly with Ginger and Taro Root

How to Make Yummy Simmered Kiriboshi Daikon & Pork Belly with Ginger and Taro Root Delicious, fresh and tasty.

Simmered Kiriboshi Daikon & Pork Belly with Ginger and Taro Root. Simmered Kiriboshi Daikon is often served when you want one more dish to complete a meal set in Japan, but it can also be served as a warm salad. It is a perfect dish for a bento box too. 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).

I love kiriboshi daikon, so I cook with it often.

I don't like it when it's sweet, so I don't add sugar.

When I get tired of eating it simmered, I make Spicy Marinated Kiriboshi Daikon.

You can cook Simmered Kiriboshi Daikon & Pork Belly with Ginger and Taro Root using 10 ingredients and 5 steps. Here is how you cook that.

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

1. It’s 30 grams of Kiriboshi daikon.

2. Prepare 90 grams of Thinly sliced pork belly.

3. It’s 3 of Taro root.

4. You need 1 large of knob Ginger.

5. It’s 250 ml of Water that the kiriboshi daikon soaked in.

6. It’s 1 tbsp of ☆Sugar.

7. It’s 1 tbsp of ☆Sake.

8. It’s 1 of heaping tablespoon ☆Soy sauce.

9. You need 1/2 tsp of ☆Dashi stock granule.

10. You need 5 of shakes Black pepper.

Adjust the simmering time by keeping an eye on the liquid in the.

Now, how to cook Simmered Kiriboshi Daikon.

First, soak them in the water.

Then drain. **Keep the soaked water ==> you can use as Dashi.

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

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. Its finished once the taro root has softened. Optionally top with coarsely ground black pepper..

Place some oil into the pan and stir Kiriboshi Daikon and vegetables.

Julienne the carrots into matchstick-size pieces.

In my post Simmered Kiriboshi Daikon (Dried Shredded Daikon), I used a packet of store-bought Kiriboshi Daikon.

But you can make Dried Shredded Daikon at home.

Home-made Kiriboshi Daikon is quite easy to make as long as you have something to dry the daikon strips on.