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

1. Soak the kiriboshi daikon in water for about 5 minutes to rehydrate it.
2. Drain and squeeze out lightly.
3. Reserve the soaking liquid.
4. Julienne the zha cai thinly.
5. Heat up the sesame oil in a small pan and stir fry the zha cai quickly.
6. Add the kiriboshi daikon and stir fry until it's coated in the oil.
7. Sprinkle in the sake.
8. 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.
9. Add the ingredients and continue simmering until there's almost no liquid left in the pan.
10. Leave to cool as-is for the flavors to blend, and it's done.
11. This is a sakura shrimp version.
12. 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)