How to Prepare Delicious Simmered Kiriboshi Daikon & Pork Belly with Ginger and Taro Root

Simmered Kiriboshi Daikon & Pork Belly with Ginger and Taro Root. 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). If you've had homemade Japanese food, chances are you've had kiriboshi daikon:) Ready for this? Simmered dishes are also popular such as oden.

Slowly simmering the daikon brings out its natural sweetness and highlights the mellowness of this. Add the chicken and daikon, and reduce the heat to its lowest point. Set a cover smaller than the pan. 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.

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

1. Prepare 30 grams of Kiriboshi daikon.
2. You need 90 grams of Thinly sliced pork belly.
3. Prepare 3 of Taro root.
4. Prepare 1 large of knob Ginger.
5. It's 250 ml of Water that the kiriboshi daikon soaked in.
6. You need 1 tbsp of ☆Sugar.
7. You need 1 tbsp of ☆Sake.
8. It's 1 of heaping tablespoon ☆Soy sauce.
9. It's 1/2 tsp of ☆Dashi stock granule.
10. Prepare 5 of shakes Black pepper.

Kiriboshi daikon is a Japanese vegetable dish of finely cut and dried ("kiriboshi") daikon that's It's simmered with thinly sliced carrot, aburaage tofu, lotus root, and konnyaku in dashi with a little mirin. Making Kiriboshi Daikon. or how to sun dry giant white radish 🌞🍂. I dried two radishes since they weren't very long. If you're interested in the recipes for the Kiriboshi Daikon, just google search.

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

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..

It' so easy and quick to make it. Kiriboshi Daikon is such a useful dried food that you don't have to cut anymore. It contains more nutrients than raw daikon and besides is very simple. Combine sake, mirin, soy, sugar, water, and konbu (if using) in a medium saucepan. Bring to a boil over high heat.

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