Simmered Kiriboshi Daikon & Pork Belly with Ginger and Taro Root. 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 & Pork Belly with Ginger and Taro Root Put some sesame oil in a pan, add the drained kiriboshi daikon and julienned carrot and stir fry. Just stir fry long enough to mix the oil through. Add the shredded satsuma-age, dashi stock, soy soy and mirin, and bring to a boil. You can have 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. You need 30 grams of Kiriboshi daikon.
  2. Prepare 90 grams of Thinly sliced pork belly.
  3. Prepare 3 of Taro root.
  4. It’s 1 large of knob Ginger.
  5. It’s 250 ml of Water that the kiriboshi daikon soaked in.
  6. You need 1 tbsp of ☆Sugar.
  7. Prepare 1 tbsp of ☆Sake.
  8. Prepare 1 of heaping tablespoon ☆Soy sauce.
  9. It’s 1/2 tsp of ☆Dashi stock granule.
  10. It’s 5 of 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.

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

  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..

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. You can purchase a packaged kiriboshi daikon in dried food sections in a Japanese grocery store – same section as dried shiitake mushrooms and kombu. 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.

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