Sautèed and Stewed Kiriboshi Daikon and Sakura Shrimp

Sautèed and Stewed Kiriboshi Daikon and Sakura Shrimp

This is a simple stewed dish made with the delicious dried sakura shrimp broth with a hint of black sesame seeds.

Ingredients: 2 or more servings

Kiriboshi daikon
20 g
100 ml
◇ Olive oil
2/3 tablespoon
◇ Small shrimp (sakura shrimp)
2 tablespoons
1 tablespoon
◆ Salt
2 loose pinches
◆ Black pepper
1/4 teaspoons or more


1. Soak the kiriboshi daikon for about 5 minutes in water to reconstitute. Lightly drain the excess water, then roughly chop. Keep the soaking water.
2. In a frying pan, sauté the ◇-marked ingredients, and when the shrimp become aromatic, add the kiriboshi daikon, and sprinkle in the sake.
3. 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. Let cool and allow the flavors to blend, then it's ready to be serve.
4. Try it with snow peas. See Recipe ID: 1073581.
5. Or with zha cai. See Recipe ID: 1178767.
6. Or with corn. See Recipe ID: 1177920.

Story Behind this Recipe

I came up with this recipe since, as of March 2011, we will no longer be receiving snow peas grown by my grandfather.
"Sautéed Kiriboshi Daikon, Snow Peas and Sakura Shrimp" Recipe ID: 1073581.