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

Name: Simmered Kiriboshi Daikon & Pork Belly with Ginger and Taro Root
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 30 grams Kiriboshi daikon; 90 grams Thinly sliced pork belly; 3 Taro root; 1 large knob Ginger; 250 ml Water that the kiriboshi daikon soaked in; 1 tbsp Sugar; 1 tbsp Sake; 1 heaping tablespoon Soy sauce; 1/2 tsp Dashi stock granule; 5 shakes Black pepper

Servings: persons

30 grams Kiriboshi daikon
90 grams Thinly sliced pork belly
3 Taro root
1 large knob Ginger
250 ml Water that the kiriboshi daikon soaked in
1 tbsp Sugar
1 tbsp Sake
1 heaping tablespoon Soy sauce
1/2 tsp Dashi stock granule
5 shakes Black pepper

1
Wash the kiriboshi daikon well and let soak in water for 15 minutes to reconstitute.
2
Thoroughly wring out the excess moisture and cut into bite-sized pieces.
3
Save the soaking water.
4
Julienne the ginger, cut the pork into 2 cm wide pieces, and cook both together in a little bit of oil.
5
When the pork has browned slightly, season with salt and pepper.
6
Next, add the kiriboshi daikon and the taro root (cut into 7 mm pieces).
7
When everything has been coated in the oil, pour in the daikon water, add the ingredients, cover with a lid, and simmer.
8
It's finished once the taro root has softened.
9
Optionally top with coarsely ground black pepper.

141

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 30 grams Kiriboshi daikon, 90 grams Thinly sliced pork belly, 3 Taro root, 1 large knob Ginger, and more.

Yes, Simmered Kiriboshi Daikon & Pork Belly with Ginger and Taro Root falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Simmered Kiriboshi Daikon & Pork Belly with Ginger and Taro Root

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