Simmered Kiriboshi Daikon & Pork Belly with Ginger and Taro Root

Name: Simmered Kiriboshi Daikon & Pork Belly with Ginger and Taro Root
Yield: 4 servings
Cuisine: American
Ingredients: 30 grams Kiriboshi daikon; 90 grams Thinly sliced pork belly; 3 Taro root; 1 large knob Ginger; 250 ml Water that the kiriboshi daikon soaked in; 1 tbsp ☆Sugar; 1 tbsp ☆Sake; 1 heaping tablespoon ☆Soy sauce; 1/2 tsp ☆Dashi stock granule; 5 shakes Black pepper

cookpad.japan @cookpad_jp

I learned a hint when I was browsing a magazine in the book store. 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.

Be careful not to discard the kiroboshi daikon soaking water. Recipe by Setsubunhijiki

cookpad.japan @cookpad_jp

Be careful not to discard the kiroboshi daikon soaking water. Recipe by Setsubunhijiki

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Ingredients

4 servings

30 gramsKiriboshi daikon
90 gramsThinly sliced pork belly
3Taro root
1 largeknob Ginger
250 mlWater that the kiriboshi daikon soaked in
1 tbsp☆Sugar
1 tbsp☆Sake
1heaping tablespoon ☆Soy sauce
1/2 tsp☆Dashi stock granule
5shakes Black pepper

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Steps

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.