Stir-Fried and Simmered Kiriboshi Daikon and Zha Cai
- 20 grams Kiriboshi daikon
- 100 ml Water
- 25 grams Zha cai (Sichuan salt-cured vegetable)
- 1 tsp Sesame oil
- 1 tbsp Sake
- 1 pinch or so Salt
- 1 dash Pepper
- 1 dash Ra-yu
- 1/2 tbsp Toasted white sesame seeds
- Soak the kiriboshi daikon in water for about 5 minutes to rehydrate it.
- Drain and squeeze out lightly.
- Reserve the soaking liquid.
- Julienne the zha cai thinly.
- Heat up the sesame oil in a small pan and stir fry the zha cai quickly.
- Add the kiriboshi daikon and stir fry until it's coated in the oil.
- Sprinkle in the sake.
- 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.
- Add the ingredients and continue simmering until there's almost no liquid left in the pan.
- Leave to cool as-is for the flavors to blend, and it's done.
- This is a sakura shrimp version.
- With corn.
daikon, water, zha cai, sesame oil, sake, salt, pepper, white sesame seeds
Taken from cookpad.com/us/recipes/155061-stir-fried-and-simmered-kiriboshi-daikon-and-zha-cai (may not work)