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Seven lucky vinegared vegetables and 'nanten' roe / JAPANESE HOME COOKING

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TODAY WE feature two vinegared dishes: "shichifuku (seven lucky) namasu" and "nanten ikura" (salmon roe). A namasu dish is a salad of vegetables or fish strips with a vinegar dressing. Cooking expert Atsuko Matsumoto says of the seven-ingredient version: "My family loves it. So I make plenty." She added that the nanten salmon roe gets its name from a resemblance to the bright red berries on the "nanten" shrub.
http://www.shokuwa.com/recipe/image/2009oseti/2009oseti01-b.jpg
(Shichifuku namasu)
http://img7.cookpad.com/recipe/p/280/481/64C507A795A209A193CBFB080F596713.jpg?1294393849
(Nanten ikura / Image)

INGREDIENTS

For namasu (serves six):

* 300 grams daikon
* 50 grams carrot
* 1 cucumber
* 3-5 dried shiitake
* 1 deep-fried tofu (aburaage)
* 1/2 block konjac (konnyaku)
* 50 grams dried walnuts
* Broth (1.5 cups dashi stock, 2 Tbsp sake, 1 Tbsp each of light soy sauce and sugar)
* Seasoning A (3 Tbsp each of cooking oil, sake and vinegar; 1 Tbsp each of ponzu vinegar and sugar; 2/3 tsp salt, dash of white pepper)

For nanten ikura (serves four):

* 150 grams daikon
* 60 grams nagaimo yam
* 80 grams salmon roe
* Vinegar dressing (1 Tbsp each of dashi stock and vinegar, a pinch each of salt and sugar)

METHOD

For namasu, soak dried shiitake in water and cut into strips. Cut fried tofu in half lengthwise, then cut into 5-mm cubes. Boil the konjac and immerse in cold water. Cut into the same size cubes as the fried tofu.

Heat ingredients for broth in a pot, add shiitake, fried tofu and konjac and cook till they absorb the flavor. Cool.

Julienne the daikon, carrot and cucumber in 4-cm long strips. Sprinkle with salt.

Mix Seasoning A in a bowl. Squeeze water from daikon, carrot and cucumber and add seasoning A. Squeeze liquid from the cooked ingredients, mix and add dried walnuts.

For nanten ikura, grate daikon. Chop yam into tiny squares. Mix seasoning. Drain grated daikon, add yam and pour vinegar dressing to taste. Place roe on top and garnish with a "nanten" leaf.

By JS on Feb 14, 2011
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tag : JAPANESE HOME 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。