Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, simmered kiriboshi daikon & pork belly with ginger and taro root. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Simmered Kiriboshi Daikon & Pork Belly with Ginger and Taro Root is one of the most popular of current trending meals in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Simmered Kiriboshi Daikon & Pork Belly with Ginger and Taro Root is something that I have loved my entire life.
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). It is a dynamic side dish for a variety of Japanese meals - served at room temperature, warm, or chilled.
To get started with this recipe, we must prepare a few ingredients. 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:
- Take 30 grams Kiriboshi daikon
- Take 90 grams Thinly sliced pork belly
- Make ready 3 Taro root
- Make ready 1 large knob Ginger
- Get 250 ml Water that the kiriboshi daikon soaked in
- Prepare 1 tbsp ☆Sugar
- Prepare 1 tbsp ☆Sake
- Take 1 heaping tablespoon ☆Soy sauce
- Make ready 1/2 tsp ☆Dashi stock granule
- Get 5 shakes Black pepper
Adjust the simmering time by keeping an eye on the liquid in the. 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. The soaking water has sweet taste to it from dried daikon, so we can use it to cook simmered dishes, soups, takikomi gohan (mixed rice), or even Japanese curry and give it naturally sweet flavor.
Steps to make Simmered Kiriboshi Daikon & Pork Belly with Ginger and Taro Root:
- 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.
- 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.
- Next, add the kiriboshi daikon and the taro root (cut into 7 mm pieces).
- When everything has been coated in the oil, pour in the daikon water, add the ☆ ingredients, cover with a lid, and simmer.
- It's finished once the taro root has softened. Optionally top with coarsely ground black pepper.
Kiriboshi(Chicken Simmered with White Radish recipe. The soaking water has sweet taste to it from dried daikon, so we can use it to cook simmered dishes, soups, takikomi gohan (mixed rice), or even Japanese curry and give it naturally sweet flavor. Kiriboshi daikon is thinly-sliced, dried daikon radish. By drying it under sunlight, more umami is produced. Simmered kiriboshi daikon is a classic Japanese home-cooking recipe.
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