Sautèed and Stewed Kiriboshi Daikon and Sakura Shrimp
Sautèed and Stewed Kiriboshi Daikon and Sakura Shrimp

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, sautèed and stewed kiriboshi daikon and sakura shrimp. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Sautèed and Stewed Kiriboshi Daikon and Sakura Shrimp is one of the most favored of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Sautèed and Stewed Kiriboshi Daikon and Sakura Shrimp is something that I have loved my whole life. They’re fine and they look wonderful.

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 purchase a packaged kiriboshi daikon in dried food sections in a Japanese grocery store - the same section as dried shiitake mushrooms. Kiriboshi Daikon is dried daikon strips or dried shredded daikon radish.

To begin with this recipe, we have to first prepare a few components. You can have sautèed and stewed kiriboshi daikon and sakura shrimp using 7 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Sautèed and Stewed Kiriboshi Daikon and Sakura Shrimp:
  1. Get 20 grams Kiriboshi daikon
  2. Take 100 ml Water
  3. Get 2/3 tbsp ◇ Olive oil
  4. Prepare 2 tbsp ◇ Small shrimp (sakura shrimp)
  5. Prepare 1 tbsp Sake
  6. Make ready 2 loose pinches ◆ Salt
  7. Take 1/4 tsp or more ◆ Black pepper

Shrimp and Daikon Salad with Ume-Shiso Dressing. The Sakurajima radish or Sakurajima daikon (Japanese: 桜島大根, Sakurajima daikon) is a special cultivar of the Japanese radish named for its original place of cultivation, the former island of Sakurajima in Japan's Kagoshima Prefecture. It is the biggest radish variety in the world. Wash the daikon with their leaves.

Steps to make Sautèed and Stewed Kiriboshi Daikon and Sakura Shrimp:
  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. - - https://cookpad.com/us/recipes/156342-stir-fried-kiriboshi-daikon-with-snow-peas-and-sakura-shrimp
  5. Or with zha cai. See. - - https://cookpad.com/us/recipes/155061-stir-fried-and-simmered-kiriboshi-daikon-and-zha-cai
  6. Or with corn. See. - - https://cookpad.com/us/recipes/153699-stir-fried-and-simmered-kiriboshi-daikon-and-corn

It is important to dry them witheir leaves as to prevent a loos in quality. In a medium saucepan, stir together water, vinegar, sugar, salt, garlic, turmeric, peppercorns, and bay leaves. Bring to a boil over medium-high heat, stirring to ensure that sugar fully dissolves. Remove from heat and add daikon. Press a paper towel directly against the surface of the brine and let cool to.

So that’s going to wrap this up for this exceptional food sautèed and stewed kiriboshi daikon and sakura shrimp recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!