Recipe: Appetizing Stir-Fried and Simmered Kiriboshi Daikon and Zha Cai

recipe appetizing stir fried and simmered kiriboshi daikon and zha cai

Stir-Fried and Simmered Kiriboshi Daikon and Zha Cai. 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 Zha Cai Trying Stir-Fried and Simmered Kiriboshi Daikon and Zha Cai recipe is a fantastic way to do simply that. See recipes for Mixed Cucumber and Kiriboshi Daikon Salad too. Simmered Kiriboshi Daikon, cooked in a broth of dashi, soy sauce and mirin, is a traditional Japanese dish made from daikon and abura-age (fried tofu). You can cook Stir-Fried and Simmered Kiriboshi Daikon and Zha Cai using 9 ingredients and 5 steps. Here is how you cook that.

Ingredients of Stir-Fried and Simmered Kiriboshi Daikon and Zha Cai

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

You can purchase a packaged kiriboshi daikon in dried food sections in a Japanese grocery store – the same section as dried shiitake mushrooms. 'Zha Cai' is Chinese pickled knobby stems of mustard plant. It is fermented just like Korean Kimchi. 'Zha Cai' is called 'Zāsai ' in Japan and it is popular. You can make this 'Mock Zha Cai' with Broccoli stems. It tastes similar to 'Zha Cai' and it is great for drinking!

Stir-Fried and Simmered Kiriboshi Daikon and Zha Cai instructions

  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.

The seasoning will vary depending on how salty the zha cai is, so adjust as needed. This page contains a full list of recipes found in Shaberu! DS Oryouri Navi Marugoto Teikoku Hotel. It is made with coarsely chopped tomatoes and green onions simmered in a flavorful pork broth, while eggs are stirred into it towards the end of cooking. Tomato and egg soup is often flavored with Chinese pickled mustard greens called zha cai or fish sauce, both of which add saltiness and a good deal of tang to each spoonful.

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