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Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, simmered kiriboshi daikon & pork belly with ginger and taro root. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Simmered Kiriboshi Daikon & Pork Belly with Ginger and Taro Root is one of the most well liked of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Simmered Kiriboshi Daikon & Pork Belly with Ginger and Taro Root is something which I’ve loved my entire life. They’re nice and they look fantastic.
Simmered Kiriboshi Daikon (Shredded Dried Daikon) is a dish of rehydrated dried daikon strips cooked with carrots and aburaage (thin fried tofu) in a lightly flavoured broth. It is a make-ahead dish and one of the very popular side dishes in Japan. Prep Time includes the time to rehydrate kiroboshi daikon. 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).
To begin with this particular recipe, we have to prepare a few ingredients. You can cook simmered kiriboshi daikon & pork belly with ginger and taro root using 10 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Simmered Kiriboshi Daikon & Pork Belly with Ginger and Taro Root:
- Get 30 grams Kiriboshi daikon
- Make ready 90 grams Thinly sliced pork belly
- Get 3 Taro root
- Take 1 large knob Ginger
- Make ready 250 ml Water that the kiriboshi daikon soaked in
- Take 1 tbsp ☆Sugar
- Make ready 1 tbsp ☆Sake
- Get 1 heaping tablespoon ☆Soy sauce
- Prepare 1/2 tsp ☆Dashi stock granule
- Prepare 5 shakes Black pepper
When it comes to a boil, simmer over medium heat until almost all the liquid in the pan is gone. In my post Simmered Kiriboshi Daikon (Dried Shredded Daikon), I used a packet of store-bought Kiriboshi Daikon. But you can make Dried Shredded Daikon at home. Home-made Kiriboshi Daikon is quite easy to make as long as you have something to dry the daikon strips on.
Steps to make Simmered Kiriboshi Daikon & Pork Belly with Ginger and Taro Root:
- 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.
But you can make Dried Shredded Daikon at home. Home-made Kiriboshi Daikon is quite easy to make as long as you have something to dry the daikon strips on. It is much easier to use store-bought kiriboshi daikon if you can buy it. Kiriboshi(Chicken Simmered with White Radish recipe. Basically, Japanese daikon radish is shredded into thin strips and dried in the sun.
So that’s going to wrap it up for this exceptional food simmered kiriboshi daikon & pork belly with ginger and taro root recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
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