Sautèed and Stewed Kiriboshi Daikon and Sakura Shrimp. Great recipe for Sautèed and Stewed Kiriboshi Daikon and Sakura Shrimp. 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.
They're fine and they look wonderful.
The photo shows the dish with a some chopped komatsuna greens.
Simmered Kiriboshi Daikon, cooked to perfection in a broth of dashi, soy sauce and mirin, is a traditional Japanese dish made from daikon (radish) and abura-age (fried tofu).
Hey everyone, I hope you are having an amazing day today. Today, we're going to make a distinctive dish, sautèed and stewed kiriboshi daikon and sakura shrimp. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
Sautèed and Stewed Kiriboshi Daikon and Sakura Shrimp is one of the most well liked of current trending meals in the world. It is simple, it's quick, it tastes yummy. It's enjoyed by millions every day. Sautèed and Stewed Kiriboshi Daikon and Sakura Shrimp is something which I've loved my entire life. They're fine and they look fantastic.
Great recipe for Sautèed and Stewed Kiriboshi Daikon and Sakura Shrimp. 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.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook sautèed and stewed kiriboshi daikon and sakura shrimp using 7 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Sautèed and Stewed Kiriboshi Daikon and Sakura Shrimp:
- {Make ready 20 grams of Kiriboshi daikon.
- {Prepare 100 ml of Water.
- {Get 2/3 tbsp of ◇ Olive oil.
- {Take 2 tbsp of ◇ Small shrimp (sakura shrimp).
- {Get 1 tbsp of Sake.
- {Take 2 of loose pinches ◆ Salt.
- {Make ready 1/4 tsp of or more ◆ Black pepper.
It is a dynamic side dish for a variety of Japanese meals - served at room temperature, warm, or chilled. Plump shrimp sandwiched between somewhat crunchy lotus root slices, served with slightly salty thickened dashi sauce. Making the shrimp filling (chopping shrimp, mixing with potato starch and egg white) and putting it between lotus root slices may seem complicated at first, but it is easy when you actually try it. The rare sakura shrimp is particularly famous, as it can only be caught in two places in Japan, both in Shizuoka: Yui Harbor in Shizuoka City and Oigawa Harbor in Yaezu City.
Steps to make Sautèed and Stewed Kiriboshi Daikon and Sakura Shrimp:
- Soak the kiriboshi daikon for about 5 minutes in water to reconstitute. Lightly drain the excess water, then roughly chop. Keep the soaking water..
- In a frying pan, sauté the ◇-marked ingredients, and when the shrimp become aromatic, add the kiriboshi daikon, and sprinkle in the sake..
- 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..
- Try it with snow peas. See. https://cookpad.com/us/recipes/156342-stir-fried-kiriboshi-daikon-with-snow-peas-and-sakura-shrimp.
- Or with zha cai. See. https://cookpad.com/us/recipes/155061-stir-fried-and-simmered-kiriboshi-daikon-and-zha-cai.
- Or with corn. See. https://cookpad.com/us/recipes/153699-stir-fried-and-simmered-kiriboshi-daikon-and-corn.
Sakura shrimp are a tiny shrimp species, only a few centimeters long, and packed with savory flavor. They are eaten unshelled, and are used in a variety of Japanese dishes. Kiriboshi daikon or dried, shredded daikon radish may be less familiar. White daikon radish is shredded into strips then dried (traditionally in the sun). Above picture was taken in Shizuoka City, Shimizu Ku, Kanbara along the Fujikawa River where the shrimps are laid to dry while the weather is warm and dry before being delivered all over Japan!
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