Stir-Fried and Simmered Kiriboshi Daikon and Corn

Stir-Fried and Simmered Kiriboshi Daikon and Corn

This is a simple stir fried and simmered dish using the delicious stock that comes out of the kiriboshi daikon. Add a grating of spicy black pepper to accent the sweetness of the corn.

Ingredients: 2 servings

Kiriboshi daikon
20 g
100 ml
Olive oil
1/2 tablespoons
◇Green bell pepper
◇Corn kernels
2 tablespoons
1 tablespoon
2 small pinches
◆Black pepper
1/4 teaspoon


1. Soak the kiriboshi daikon in water for about 5 minutes to rehydrate. Drain and squeeze out lightly. Reserve the soaking liquid. Slice the green pepper thinly.
2. Heat up the olive oil in a small pan and stir fry the kiriboshi daikon quickly. When it's coated with 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.
4. Leave to cool as-is for the flavored to blend, and it's done.
5. This is a sakura shrimp version Recipe ID: 1081368.
6. With zha cai (Sichuan salt-cured vegetable) Recipe ID: 1178767.

Story Behind this Recipe

I tried combining summer vegetables with my favorite kiriboshi daikon.