Simmered Kiriboshi Daikon & Pork Belly with Ginger and Taro Root

Simmered Kiriboshi Daikon & Pork Belly with Ginger and Taro Root

This dish includes thinly sliced pork belly and taro root with dried shredded kiriboshi daikon for volume. Season with black pepper to bring out the flavors.

Ingredients: 4 servings

Kiriboshi daikon
30 g
Thinly sliced pork belly
90 g
Taro root
1 large knob
Water that the kiriboshi daikon soaked in
250 ml
1 tablespoon
1 tablespoon
☆Soy sauce
1 heaping tablespoon
☆Dashi stock granule
1/2 teaspoon
Black pepper
about 5 shakes (to taste)


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.

Story Behind this Recipe

I learned a hint when I was browsing a magazine in the book store. 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.