Recipe of Homemade Stir-Fried and Simmered Kiriboshi Daikon and Corn

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, stir-fried and simmered kiriboshi daikon and corn. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

The seasoning will vary depending on how salty the zha cai is, so adjust as needed. Recipe by Yagirinonegichan Great recipe for Stir-Fried and Simmered Kiriboshi Daikon and Zha Cai. I tried combining salty zha cai with my favorite kiriboshi daikon. The seasoning will vary depending on how salty the zha cai is, so adjust as needed.

Stir-Fried and Simmered Kiriboshi Daikon and Corn is one of the most favored of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Stir-Fried and Simmered Kiriboshi Daikon and Corn is something that I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook stir-fried and simmered kiriboshi daikon and corn using 8 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Stir-Fried and Simmered Kiriboshi Daikon and Corn:

1. Prepare 20 grams Kiriboshi daikon
2. Take 100 ml Water
3. Prepare 1/2 tbsp Olive oil
4. Get 1/2 ◇Green bell pepper
5. Prepare 2 tbsp ◇Corn kernels
6. Get 1 tbsp Sake
7. Prepare 2 small pinches ◆Salt
8. Get 1/4 tsp ◆Black pepper

Home-made Kiriboshi Daikon is quite easy to make as long as you have something to dry the daikon strips on. It is much easier to use store-bought kiriboshi daikon if you can buy it. In a frying pan, sauté the -marked ingredients, and when the shrimp become aromatic, add the kiriboshi daikon, and sprinkle in the sake. The seasoning will vary depending on how salty the zha cai is, so adjust as needed.

Instructions to make Stir-Fried and Simmered Kiriboshi Daikon and Corn:

1. Soak the kiriboshi daikon in water for about 5 minutes to rehydrate. Drain and squeeze out lightly. Reserve the soaking liquid. Slice the green pepper thinly.
2. Heat up the olive oil in a small pan and stir fry the kiriboshi daikon quickly. When it's coated with oil, sprinkle in the sake.
3. 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.
4. Leave to cool as-is for the flavored to blend, and it's done.
5. This is a sakura shrimp version. - - https://cookpad.com/us/recipes/152362-sauteed-and-stewed-kiriboshi-daikon-and-sakura-shrimp
6. With zha cai (Sichuan salt-cured vegetable). - - https://cookpad.com/us/recipes/155061-stir-fried-and-simmered-kiriboshi-daikon-and-zha-cai

In a frying pan, sauté the -marked ingredients, and when the shrimp become aromatic, add the kiriboshi daikon, and sprinkle in the sake. The seasoning will vary depending on how salty the zha cai is, so adjust as needed. Simmered Kiriboshi Daikon (Dried Shredded Daikon) Stir-fried Choy Sum with Deep Fried Thick Tofu. Steamed Pumpkin with Beef Mince Sauce (Pumpkin Soboro-an) Pork Shabu-shabu Salad. Baked Salmon in Foil with Ponzu Dressing.

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