Stir-Fried and Simmered Kiriboshi Daikon and Zha Cai – a delicious recipe with daikon, Water, Zha cai, Sesame oil, Sake, Salt. 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 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.
30
kcal
Calories
2
g
Fat
2
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 20 grams Kiriboshi daikon, 100 ml Water, 25 grams Zha cai (Sichuan salt-cured vegetable), 1 tsp Sesame oil, and more.
Yes, Stir-Fried and Simmered Kiriboshi Daikon and Zha Cai 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.
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