Stir-Fried and Simmered Kiriboshi Daikon and Corn – a delicious recipe with daikon, Water, Olive oil, Green bell pepper, kernels, Sake. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Soak the kiriboshi daikon in water for about 5 minutes to rehydrate.
2
Drain and squeeze out lightly.
3
Reserve the soaking liquid.
4
Slice the green pepper thinly.
5
Heat up the olive oil in a small pan and stir fry the kiriboshi daikon quickly.
6
When it's coated with oil, sprinkle in the sake.
7
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.
8
Add the ingredients and continue simmering until there's almost no liquid left in the pan.
9
Leave to cool as-is for the flavored to blend, and it's done.
10
This is a sakura shrimp version.
11
With zha cai (Sichuan salt-cured vegetable).
27
kcal
Calories
2
g
Fat
2
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 20 grams Kiriboshi daikon, 100 ml Water, 1/2 tbsp Olive oil, 1/2 Green bell pepper, and more.
Yes, Stir-Fried and Simmered Kiriboshi Daikon and Corn falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
