Good Idea to Producing Tasty Simmered Kiriboshi Daikon & Pork Belly with Ginger and Taro Root
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To make an extraordinary Simmered Kiriboshi Daikon & Pork Belly with Ginger and Taro Root, here are the ingridients needed:
- Provide 30 grams of Kiriboshi daikon.
- Use 90 grams of Thinly sliced pork belly.
- You need 3 of Taro root.
- Use 1 large of knob Ginger.
- Use 250 ml of Water that the kiriboshi daikon soaked in.
- Provide 1 tbsp of ☆Sugar.
- Take 1 tbsp of ☆Sake.
- Prepare 1 of heaping tablespoon ☆Soy sauce.
- Prepare 1/2 tsp of ☆Dashi stock granule.
- Take 5 of shakes Black pepper.
After readying the components, now you are ready to cook your appetizing Simmered Kiriboshi Daikon & Pork Belly with Ginger and Taro Root by following the guidances 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..
Recipe : Simmered Kiriboshi Daikon & Pork Belly with Ginger and Taro Root
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