Sauteed and Stewed Kiriboshi Daikon and Sakura Shrimp

• 20 grams Kiriboshi daikon
• 100 ml Water
• 2/3 tbsp Olive oil
• 2 tbsp Small shrimp (sakura shrimp)
• 1 tbsp Sake
• 2 loose pinches Salt
• 1/4 tsp or more Black pepper

1. Soak the kiriboshi daikon for about 5 minutes in water to reconstitute.
2. Lightly drain the excess water, then roughly chop.
3. Keep the soaking water.
4. In a frying pan, saute the -marked ingredients, and when the shrimp become aromatic, add the kiriboshi daikon, and sprinkle in the sake.
5. Add the soaking water from Step 1 to the shrimp and daikon, add the -marked ingredients, and stew on high-medium heat until the liquid boils out almost completely.
6. Let cool and allow the flavors to blend, then it's ready to be serve.
7. Try it with snow peas.
8. See.
9. Or with zha cai.
10. See.
11. Or with corn.
12. See.

daikon, water, olive oil, shrimp, sake, salt, black pepper

Taken from cookpad.com/us/recipes/152362-sauteed-and-stewed-kiriboshi-daikon-and-sakura-shrimp (may not work)