Currently viewing the tag: "Asian"
This paste is similar to what goes onto black cod or sablefish to make the very popular “Cod Miso-yaki”, although this iteration was concocted for roasted turnips. You could also apply this to carrots or tofu as a marinade to prepare them for roasting, or apply it to pork for a while before grilling it.
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This is a twist on a very traditional teriyaki sauce. The orange and ginger just go so well with the other flavors, and are elements often found in Japanese cuisine with teriyaki. Of course, if you have tangerine juice, even better. As this is based on a traditional Japanese sauce, there is not nearly as much sugar as you will find in Western iterations, so bear that in mind. It will be saltier, perhaps than some think teriyaki should be, so plan the rest of the meal with that in mind.
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You could do this with the vegetarian dashi, but the smoky aroma and depth of flavor from the hana-katsuo really make this dish. Although it is not quite the same, and it will tint the dish red, you could use smoked paprika if you wish to go vegetarian. Use this dish as a base for seared fish or roasted King Oyster mushrooms. You could also use this as a base for noodles/pasta.
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This dish is a pretty jade green color flecked with gold and velvety black and white. The flavors seem to appeal to everyone and the dish tends to disappear rapidly. The key to this recipe is restraint; use a light hand when blanching the broccoli, adding the sesame oil, as well as the candied ginger. Prep for this dish could be done ahead of time.
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Part of the appeal of this dish is the gentle seasoning so the flavors of the ingredients stand on their own. Blanching the garlic mitigates the heat, but leaves behind the wonderful garlic flavor. If you have green garlic, that would be great in lieu of the garlic. Simply cut it into ribbons as wide as the leeks and cook it the same. For the stock, you want a very light vegetable stock, preferably homemade.
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This recipe uses a store bought roast chicken, but feel free to use leftover chicken if you have it. If you wish, substitute soba or udon for the ramen, as each noodle type has something to offer to this dish. A Ben-Riner or other fixed blade slicer makes this dish a lot easier to prep. Thin slices help keep cooking time down.
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As it says, this stock is perfect for braising Chinese greens such as mei quin and other choys. It makes a great base for noodle soups with vegetables, and shiitake mushrooms pair with this quite well. This recipe makes 1 quart, which is more than most dishes call for, but this freezes well and is great for turning leftovers and a packet of quick ramen into something really good without using those little flavor packets full of who knows what. You can freeze this in ice-cube trays and pull out what you need as you go. Use a couple cubes as a base with water for quick soups.
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This is pretty much the standard dipping sauce for the rice paper wrapped spring-rolls and sauce you pour on Bun (rice noodle dishes). Add a little neutral flavored oil to give it a more western texture and you have a very versatile dressing, useful for things like a kohlrabi salad or light coleslaw.
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This is such a lovely and easy recipe for those beautiful chois that we are getting. Bok Choi literally means “white vegetable” and is in the same family as cabbage and turnips. Maybe you still have some green onions from last weeks box.
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