Sauteed and Stewed Kiriboshi Daikon and Sakura Shrimp

1. 1

   Soak the kiriboshi daikon for about 5 minutes in water to reconstitute.

2. 2

   Lightly drain the excess water, then roughly chop.

3. 3

   Keep the soaking water.

4. 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. 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. 6

   Let cool and allow the flavors to blend, then it's ready to be serve.

7. 7

   Try it with snow peas.

8. 8

   See.

9. 9

   Or with zha cai.

10. 10

    See.

11. 11

    Or with corn.

12. 12

    See.

* Per serving · 4 servings · Values may vary.