Recipe: Yummy Simmered Kiriboshi Daikon & Pork Belly with Ginger and Taro Root

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

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

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

1. It's 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. You need 250 ml of Water that the kiriboshi daikon soaked in.
6. You need 1 tbsp of ☆Sugar.
7. It's 1 tbsp of ☆Sake.
8. It's 1 of heaping tablespoon ☆Soy sauce.
9. Prepare 1/2 tsp of ☆Dashi stock granule.
10. You need 5 of shakes Black pepper.

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..