Stir-Fried and Simmered Kiriboshi Daikon and Zha Cai

Stir-Fried and Simmered Kiriboshi Daikon and Zha Cai

This is a simple stir fried and simmered dish using the delicious sweet stock that comes out of the kiriboshi daikon. Add ra-yu as an accent.

Ingredients: 2 servings

Kiriboshi daikon
20 g
100 ml
Zha cai (Sichuan salt-cured vegetable)
25 g
Sesame oil
1 teaspoon
1 tablespoon
1 pinch or so
a small amount
a small amount (to taste)
◇Toasted white sesame seeds
1/2 tablespoon


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 Recipe ID: 1081368.
5. With corn Recipe ID: 1177920.

Story Behind this Recipe

I tried combining salty zha cai with my favorite kiriboshi daikon.