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Spice up your life with pickled vegetables / JAPANESE HOME COOKING

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TO ADD variety to cook-ahead dishes, try making Chinese-style items such as spicy pickled veggies. "For full flavor, you can add the skin of citrus such as yuzu and lemon," says chef Tomoshige Ichikawa.
The vegetables may be kept in the fridge for about a week. The sauce may be used two or three times. Another cook-ahead dish is spicy stir-fry with zasai and soybean sprouts, which may be kept for three or four days.
photo
(Chinese-style cook-ahead dishes)

http://lh4.ggpht.com/_YW4qNsbbjs4/SnYwBQNswVI/AAAAAAAAG2E/NbAi-D2HIiI/s400/IMG_1645.jpg

INGREDIENTS
Serves six.

For Chinese-style pickled vegetables:

* 300 grams daikon radish
* 100 grams each carrot, celery, cucumber
* Pickle sauce (200cc soy sauce, 100cc each of vinegar and water, 10 grams sugar, 2 tsp sansho (Japanese pepper), slices of two red pepper, 5 grams garlic, 10 grams ginger, 5 grams konbu (kelp)

For spicy stir-fry with zasai and soybean sprout:

* 150 grams salted zasai
* 200 grams soybean sprouts
* 3 green onions (banno-negi)
* Roasted white sesame
* 15 grams salt
* 2 Tbsp sesame oil
* 1 Tbsp soy sauce
* 1 tsp vinegar
* 1/4 tsp each sugar and doubanjiang paste

METHOD

To make pickled vegetables, cut radish, carrot and celery into 4-5 cm sticks. Cut cucumber lengthwise in four, remove seeds and cut diagonally to equal lengths. Spread radish and carrot on a flat strainer and dry in airy shade for two to three hours. Bring all sauce ingredients except for the kelp to a boil. Remove from the stove, add kelp and cool. Place vegetables in an airtight container, pour sauce and place in fridge for more than 30 minutes. Remove kelp after two hours.

To make spicy stir-fry, rinse off red pepper from zasai and cut into strips 1-2 mm thick. Dissolve salt in 1.5 liters of water and soak zasai for 30 minutes to remove salt. Wash the sprouts and boil for three minutes with a bit of salt. Cool on a strainer. Slice the green onion. Squeeze water from zasai. Mix soy sauce, vinegar, sugar and doubanjiang. Add sesame oil in a pan and stir-fry zasai over medium heat. After aroma rises, add sprouts, mixed seasoning and cook over high heat. Add green onion and sesame.

By J.S. on July 11, 2010
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tag : Japanese Food & Cooking

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上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。