Fast Guide to Serving Extraordinary Simmered Kiriboshi Daikon & Pork Belly with Ginger and Taro Root
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To cook an extraordinary Simmered Kiriboshi Daikon & Pork Belly with Ginger and Taro Root, below are the components needed:
- Get 30 grams of Kiriboshi daikon.
- Get 90 grams of Thinly sliced pork belly.
- Prepare 3 of Taro root.
- Provide 1 large of knob Ginger.
- Use 250 ml of Water that the kiriboshi daikon soaked in.
- You need 1 tbsp of ☆Sugar.
- Use 1 tbsp of ☆Sake.
- Provide 1 of heaping tablespoon ☆Soy sauce.
- Take 1/2 tsp of ☆Dashi stock granule.
- Get 5 of shakes Black pepper.
After readying the materials, now you are ready to cook your tasty Simmered Kiriboshi Daikon & Pork Belly with Ginger and Taro Root by following the procedures on this section:
- 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 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. Simmered Daikon is a lightly flavoured, simmered dish but the flavour from the broth penetrates even into the centre of the daikon pieces, making the daikon so tasty. The daikon is soft and easy to break with chopsticks.
Recipe : Simmered Kiriboshi Daikon & Pork Belly with Ginger and Taro Root
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step by step to make Simmered Kiriboshi Daikon & Pork Belly with Ginger and Taro Root
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