Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, simmered kiriboshi daikon & pork belly with ginger and taro root. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Simmered Kiriboshi Daikon & Pork Belly with Ginger and Taro Root is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They are nice and they look fantastic. Simmered Kiriboshi Daikon & Pork Belly with Ginger and Taro Root is something that I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. 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.

The ingredients needed to make Simmered Kiriboshi Daikon & Pork Belly with Ginger and Taro Root:

1. Prepare 30 grams Kiriboshi daikon
2. Prepare 90 grams Thinly sliced pork belly
3. Get 3 Taro root
4. Get 1 large knob Ginger
5. Prepare 250 ml Water that the kiriboshi daikon soaked in
6. Prepare 1 tbsp ☆Sugar
7. Get 1 tbsp ☆Sake
8. Make ready 1 heaping tablespoon ☆Soy sauce
9. Take 1/2 tsp ☆Dashi stock granule
10. Make ready 5 shakes Black pepper

Instructions to make Simmered Kiriboshi Daikon & Pork Belly with Ginger and Taro Root:

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.

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