japanese recipes
Yield: 6 servings
1/2 lb Carrots thinly sliced
1/2 c Vinegar
Place carrots in a small saucepan with the vinegar. Bring vinegar to a boil; cover pan and reduce heat. Cook at a simmer for about 8-10 min or until carrots are tender and liquid is absorbed. Serve at room temperature or chilled. Serve with a dressing such as mayonnaise or garnish with salted black sesame seeds or use them to stuff garden rolls
Yield: 6 servings
1/4 c Lite soy sauce
3 tb Prepared spicy brown mustard
1 tb Firmly packed brown sugar
1/2 ts Ground ginger
1 tb Sesame seeds
1 Sliced thin medium onion
1 Cut in half garlic clove
2 tb Vegetable oil
4 Skinned boned chicken breast -halves each
In medium bowl, whisk together soy sauce, mustard, sugar and ginger; set aside. In large, nonstick skillet, over high heat, toast sesame seeds until golden brown, about 4 minutes; remove from pan and set aside. In same skillet, saute onion and garlic in oil until soft, about 5 minutes, if desired, discard garlic clove halves. Add chicken and soy sauce mixture to skillet. Cover and simmer, turning chicken over once, until chicken is cooked through. Meanwhile, prepare spinach and pepper saute. To serve, place chicken on platter, pour sauce and vegetables over chicken and sprinkle with sesame seeds. Garnish with scallion fan.
1 lb Unpeeled baby ginger (in Oriental groceries) or Peeled regular ginger
(Note: regular ginger tends To be stronger and tougher)
Peel (if necessary), rinse, And pat dry.
Put in a bowl and coat with about a heaping tablespoon Salt (preferably the pickling Variety)
(24 hours later:)
1/2 c Sugar
2 c Rice vinegar (unseasoned Light)
1 c Less
2 tablespoons water
Set in a cool place for 24 Hours. Dissolve sugar in rice vinegar and water. Put into a 6-cup resealable glass jar. Rinse the salt off the ginger and pat dry. Put ginger into vinegar/sugar solution. Close jar and refrigerate at least a week. The vinegar will turn the ginger a rosy pink. Just before serving, slice thinly with the grain. You can keep a jar of this going indefinitely by replenishing the ginger and vinegar/sugar solution as it is used.