Stir-Fried and Simmered Kiriboshi Daikon and Corn

• 20 grams Kiriboshi daikon
• 100 ml Water
• 1/2 tbsp Olive oil
• 1/2 Green bell pepper
• 2 tbsp Corn kernels
• 1 tbsp Sake
• 2 small pinches Salt
• 1/4 tsp Black pepper

1. Soak the kiriboshi daikon in water for about 5 minutes to rehydrate.
2. Drain and squeeze out lightly.
3. Reserve the soaking liquid.
4. Slice the green pepper thinly.
5. Heat up the olive oil in a small pan and stir fry the kiriboshi daikon quickly.
6. When it's coated with oil, sprinkle in the sake.
7. Add the soaking liquid from the kiriboshi daikon to the pan as well as the ingredients, simmer over medium-high heat until the liquid in the pan is reduced.
8. Add the ingredients and continue simmering until there's almost no liquid left in the pan.
9. Leave to cool as-is for the flavored to blend, and it's done.
10. This is a sakura shrimp version.
11. With zha cai (Sichuan salt-cured vegetable).

daikon, water, olive oil, green bell pepper, kernels, sake, salt, black pepper

Taken from cookpad.com/us/recipes/153699-stir-fried-and-simmered-kiriboshi-daikon-and-corn (may not work)