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.
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 cook it.
Ingredients of Simmered Kiriboshi Daikon & Pork Belly with Ginger and Taro Root
- Prepare 30 grams of Kiriboshi daikon.
- Prepare 90 grams of Thinly sliced pork belly.
- Prepare 3 of Taro root.
- You need 1 large of knob Ginger.
- You need 250 ml of Water that the kiriboshi daikon soaked in.
- You need 1 tbsp of ☆Sugar.
- You need 1 tbsp of ☆Sake.
- Prepare 1 of heaping tablespoon ☆Soy sauce.
- You need 1/2 tsp of ☆Dashi stock granule.
- 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. 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. Kiriboshi (Chicken Simmered with White Radish recipe: Try this Kiriboshi (Chicken Simmered with White Radish recipe, or contribute your own.. Kiriboshi Daikon is dried daikon strips or dried shredded daikon radish.
Simmered Kiriboshi Daikon & Pork Belly with Ginger and Taro Root step by step
- 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..
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. Kiriboshi daikon can be used in various ways, for example in tsukemono pickles or with soy sauce and mirin or sugar in nimono (simmered dishes). Mix ingredients under simmering sauce and place into a medium size pot. Kiriboshi(Chicken Simmered with White Radish recipe.
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