How to Prepare Perfect Stir-Fried and Simmered Kiriboshi Daikon and Zha Cai

Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, stir-fried and simmered kiriboshi daikon and zha cai. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Stir-Fried and Simmered Kiriboshi Daikon and Zha Cai is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Stir-Fried and Simmered Kiriboshi Daikon and Zha Cai is something that I’ve loved my entire life. They are fine and they look fantastic.

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. The seasoning will vary depending on how salty the zha cai is, so adjust as needed.

To begin with this particular recipe, we have to first prepare a few components. You can have stir-fried and simmered kiriboshi daikon and zha cai using 9 ingredients and 5 steps. Here is how you can achieve that.

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

1. Make ready 20 grams Kiriboshi daikon
2. Make ready 100 ml Water
3. Make ready 25 grams Zha cai (Sichuan salt-cured vegetable)
4. Take 1 tsp Sesame oil
5. Make ready 1 tbsp Sake
6. Prepare 1 pinch or so ◆Salt
7. Get 1 dash ◆Pepper
8. Get 1 dash ◇Ra-yu
9. Take 1/2 tbsp ◇Toasted white sesame seeds

This time is a 【kiriboshi daikon (cut dried radish)】 recipe. このチャンネルでは料理やスイーツやキャラ. Daikon is the large white root vegetable which is indispensable to the traditional Japanese diet. Kiriboshi daikon is its dried form and can be easily made at home. After peeling off the skin and cutting it into long strips, it should be dried in the sun for a day or two.

Instructions to make Stir-Fried and Simmered Kiriboshi Daikon and Zha Cai:

1. 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.
2. 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.
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. Leave to cool as-is for the flavors to blend, and it's done.
4. This is a sakura shrimp version. - - https://cookpad.com/us/recipes/152362-sauteed-and-stewed-kiriboshi-daikon-and-sakura-shrimp
5. With corn. - - https://cookpad.com/us/recipes/153699-stir-fried-and-simmered-kiriboshi-daikon-and-corn

Kiriboshi daikon is its dried form and can be easily made at home. After peeling off the skin and cutting it into long strips, it should be dried in the sun for a day or two. It can then be used throughout the year, after being reconstituted with. Remove skin and cut them in half if large. You can find out about Kiriboshi-daikon.

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