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Sesame-Miso Green Beans
Sesame-Miso Spinach
Shiitake Mushroom Pate
Spicy Teriyaki Meatballs
Spinach with Sesame
Sukiyaki
Sushi Rice
Tangerine Ice
Temaki Sushi Rice
Tempura
Tempura Garnishes
Tender Chicken Teriyaki
Teriyaki Beef Kabobs
Teriyaki Chicken Imperial
Teriyaki London Broil
Teriyaki Marinade
Vegetarian Dashi
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| 1/2 | cup toasted white sesame seeds |
| 1/2 | cup miso |
| 1/4 | cup Mirin |
| 2 | pounds bias-cut fresh green beans |
GRIND SESAME SEEDS TO A PASTE
COMBINE WITH MISO-MIX WELL
THIN WITH MIRIN, SET ASIDE
SIMMER THE GREEN BEANS IN BOILING SALTED WATER, UNTIL TENDER-CRISP
DRAIN, RINSE IN COLD WATER, AND DRAIN WELL
COMBINE THE GREEN BEANS AND SESAME MIXTURE-TOSS TO MIX WELL
ARRANGE ONTO A SERVING PLATTER
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 72 - Calories from Fat 28
Percent Total Calories From: Fat 40%, Protein 18%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 319mg, Total Carbohydrate 7g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 390 units, Vitamin C 9 units, Calcium 0 units, Iron 1 units
| 1/2 | cup toasted white sesame seeds |
| 1/2 | cup white miso |
| 1/4 | cup Mirin |
| 2 | pounds fresh spinach |
GRIND SESAME SEEDS TO A PASTE
COMBINE WITH MISO-MIX WELL
THIN WITH MIRIN, SET ASIDE
SIMMER THE SPINACH IN BOILING SALTED WATER, UNTIL TENDER-CRISP
DRAIN, RINSE IN COLD WATER, AND DRAIN WELL
COMBINE THE SPINACH AND SESAME MIXTURE-TOSS TO MIX WELL
ARRANGE INTO SMALL INDIVIDUAL CHINA BOWLS
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 67 - Calories from Fat 30
Percent Total Calories From: Fat 44%, Protein 23%, Carbohydrate 29%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 360mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 3825 units, Vitamin C 16 units, Calcium 0 units, Iron 2 units
| 1/4 | cup unsalted butter |
| 1/3 | cup finely minced shallot |
| 1/2 | pound sliced button mushrooms |
| 1/2 | pound sliced fresh shiitake mushroom |
| 1/4 | cup minced flat-leaf parsley |
| 1/3 | cup chopped walnuts |
| 2/3 | cup grated hoop or farmer cheese |
| 1 | cup dry breadcrumbs |
| 2 | beaten eggs |
| 3 | tablespoons dry vermouth |
| 1/2 | teaspoon dried basil |
| 1/2 | teaspoon dried oregano |
| 1/2 | teaspoon rosemary |
| 1/2 | teaspoon kosher salt, to taste |
| 1/2 | teaspoon freshly ground white pepper, to taste |
HEAT BUTTER IN A SKILLET, OVER A MEDIUM FLAME
ADD SHALLOTS AND SAUTE FOR 4-5 MINUTES, UNTIL SOFTENED
ADD MUSHROOMS, STIR, AND REMOVE FROM HEAT
RUN MUSHROOM MIXTURE THROUGH A GRINDER ONCE OR TWICE COMBINE WITH REMAINING INGREDIENTS-MIX WELL
SEASON TO TASTE WITH SALT AND WHITE PEPPER
POUR INTO A BUTTERED LOAF PAN
PLACE INTO A DEEP HOTEL PAN
POUR HOT WATER INTO THE HOTEL PAN, UP TO THE DEPTH OF THE PATE
BAKE @ 350 DEGREES FOR 90 MINUTES
REMOVE FROM HEAT AND ALLOW TO COOL
UNMOLD ONTO A SERVING PLATTER
SLICE THINLY
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 103 - Calories from Fat 41
Percent Total Calories From: Fat 40%, Protein 13%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 4g, Cholesterol 23mg, Sodium 102mg, Total Carbohydrate 12g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 450 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 1 | pound ground round |
| 2 | tablespoons minced flat-leaf parsley |
| 2 | tablespoons finely snipped chives |
| 1/4 | cup minced celery leaves |
| 1 | beaten egg |
| 3 | tablespoons fresh breadcrumbs |
| 1/4 | teaspoon kosher salt |
| 1/2 | teaspoon freshly ground white pepper |
| 1/2 | cup unsalted butter |
| 1/2 | cup soy sauce |
| 1 | tablespoon minced candied ginger |
| 1/8 | teaspoon ground allspice |
| 1/2 | teaspoon sugar |
COMBINE BEEF, PARSLEY, CHIVES, CELERY LEAVES, EGG, BREADCRUMBS, HALF THE SALT, AND HALF THE WHITE PEPPER-MIX WELL
SHAPE INTO 3/4-1 INCH DIAMETER MEATBALLS
HEAT BUTTER IN A SKILLET, OVER A MODERATE FLAME
ADD MEATBALLS AND BROWN WELL ON ALL SIDES
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
REMOVE TO A SERVING PLATTER, KEEP WARM
COMBINE SOY SAUCE, GINGER, ALLSPICE, REMAINING SALT, REMAINING WHITE PEPPER, AND SUGAR IN A SAUCEPAN, OVER A MEDIUM FLAME HEAT AND STIR TO DISSOLVE SUGAR
POUR OVER MEATBALLS
SKEWER WITH WOODEN PICKS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 315 - Calories from Fat 246
Percent Total Calories From: Fat 78%, Protein 15%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 14g, Cholesterol 106mg, Sodium 1172mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 12g, Vitamin A 578 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units
| 1 | cup toasted white sesame seeds |
| 3 | tablespoons soy sauce |
| 2 | tablespoons sugar |
| 1/4 | cup dashi or water |
| 2 | pounds fresh spinach |
GRIND SESAME SEEDS TO A PASTE
COMBINE WITH SOY SAUCE AND SUGAR-MIX WELL
THIN WITH DASHI OR WATER, SET ASIDE
SIMMER THE SPINACH IN BOILING SALTED WATER, UNTIL TENDER-CRISP
DRAIN, RINSE IN COLD WATER, AND DRAIN WELL
COMBINE SPINACH AND SESAME MIXTURE-TOSS TO MIX WELL
SPOON INTO SMALL CHINA BOWLS
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 84 - Calories from Fat 48
Percent Total Calories From: Fat 57%, Protein 20%, Carbohydrate 22%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 242mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 3820 units, Vitamin C 16 units, Calcium 0 units, Iron 2 units
| 1/2 | cup soy sauce |
| 1/4 | cup sake |
| 1/3 | cup sugar |
| 1/4 | pound minced beef suet |
| 1 | pound beef tenderloin |
| 2 | cups 2-inch bias-sliced scallions |
| 4 | cups large dice napa cabbage |
| 1/2 | pound fresh spinach, cut into strips |
| 2 | cups drained shirataki noodles |
| 12 | large mushrooms, sliced |
| 1 | pound large dice tofu |
| 1 | cup sliced bamboo shoots |
COMBINE SOY SAUCE, SAKE, AND SUGAR-MIX WELL, SET ASIDE
FREEZE BEEF UNTIL FIRM AND SLICE INTO PAPER-THIN STRIPS
HEAT BEEF SUET OR FAT IN A SKILLET, OVER A MODERATELY-HIGH FLAME
ADD BEEF, HEAT AND STIR JUST UNTIL BLUSH DISAPPEARS
REMOVE FROM HEAT
REMOVE BEEF FROM PAN
ARRANGE VEGETABLES INTO SEPARATE MOUNDS IN SKILLET
COVER WITH BEEF STRIPS
POUR SAUCE MIXTURE OVER ALL
PLACE OVER A MEDIUM FLAME
HEAT JUST UNTIL VEGETABLES ARE TENDER
SERVE HOT, WITH HOT COOKED RIC
Nutrition Facts
Amount Per Serving:
Calories 899 - Calories from Fat 487
Percent Total Calories From: Fat 54%, Protein 22%, Carbohydrate 22%
Totals and Percent Daily Values (2000 calories): Fat 54g, Saturated Fat 24g, Cholesterol 134mg, Sodium 2217mg, Total Carbohydrate 50g, Dietary Fiber 4g, Sugars 0g, Protein 50g, Vitamin A 4230 units, Vitamin C 49 units, Calcium 0 units, Iron 16 units
| 2 | cups short or medium grain rice |
| 2 | cups water |
| 1/2 | cup rice vinegar |
| 1/4 | cup sugar |
| 4 | teaspoons salt |
RINSE RICE IN COLD TAP WATER, DRAIN
REPEAT UNTIL WATER RUNS CLEAR, DRAIN WELL
PLACE RICE INTO A 2-QUART SAUCEPAN
COVER WITH 2-1/2 CUPS WATER
LET STAND FOR 30-45 MINUTES, NO MORE
PLACE OVER A MODERATE FLAME
COVER, BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 20 MINUTES, DO NOT LIFT LID OR STIR
REMOVE FROM HEAT AND LET STAND FOR 15 MINUTES
MEANWHILE, COMBINE SUGAR, VINEGAR, AND SALT
HEAT AND STIR TO DISSOLVE
FOLD HALF OF VINEGAR MIXTURE INTO RICE
QUICKLY FAN RICE, UNTIL COOL AND GLOSSY
RESERVE REMAINING VINEGAR MIXTURE TO MOISTEN HANDS WHILE FORMING SUSHI
TO HOLD, COVER WITH A DAMP TOWEL
KEET AT ROOM TEMPERATURE-DO NOT REFRIGERAT
Nutrition Facts
Amount Per Serving:
Calories 670 - Calories from Fat 8
Percent Total Calories From: Fat 1%, Protein 7%, Carbohydrate 92%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 2362mg, Total Carbohydrate 154g, Dietary Fiber 0g, Sugars 0g, Protein 12g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 3 units
| 4 | cups strained tangerine juice |
| 3/4 | cup sugar |
| 1 | tablespoon strained fresh lemon juice |
COMBINE INGREDIENTS IN A SAUCEPAN, OVER A LOW FLAME
HEAT AND STIR TO DISSOLVE SUGAR
REMOVE FROM HEAT, COOL
COVER AND CHILL FOR 1-2 HOURS
PROCESS IN AN ICE CREAM FREEZER, UNTIL FIRM
SERVE AT ONCE OR STORE IN FREEZE
Nutrition Facts
Amount Per Serving:
Calories 129 - Calories from Fat 2
Percent Total Calories From: Fat 2%, Protein 2%, Carbohydrate 96%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1mg, Total Carbohydrate 31g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 513 units, Vitamin C 39 units, Calcium 0 units, Iron 0 units
| 3 | cups short grain rice |
| 4 | cups water |
| 1 | ounce kombu |
| 6 to 5 | tablespoons rice vinegar |
| 5 | tablespoons sugar |
| 3 to 2 | teaspoons salt, to taste |
PLACE RICE IN A LARGE BOWL, COVER WITH COLD WATER, DRAIN REPEAT UNTIL WATER RUNS CLEAR
TRANSFER RICE TO A SAUCEPAN
ADD 4 CUPS WATER AND KOMBU
COVER AND BRING TO A BOIL, OVER HIGH HEAT
BOIL ON HIGH FOR 2 MINUTES
REDUCE HEAT TO MEDIUM AND BOIL FOR 5 MINUTES
REDUCE HEAT TO LOW AND SIMMER FOR 15 MINUTES, UNTIL ALL LIQUID IS ABSORBED
REMOVE FROM HEAT
REMOVE COVER, PLACE A TOWEL ON TOP OF POT, AND REPLACE COVER
ALLOW TO REST FOR 15 MINUTES
MEANWHILE, COMBINE RICE VINEGAR, SUGAR, AND SALT IN A SMALL SAUCEPAN, OVER A LOW FLAME
HEAT AND STIR TO COMPLETELY DISSOLVE SALT AND SUGAR
ADD ADDITIONAL SALT TO TASTE
REHEAT TO DISSOLVE SALT
COOL TO ROOM TEMPERATURE
SPOON RICE ONTO A LARGE BAKING PAN
POUR DRESSING OVER ALL-STIR TO MIX
QUICKLY FAN UNTIL COMPLETELY COOLED AND GLOSSY
COVER WITH A DAMP TOWEL, DO NOT CHIL
Nutrition Facts
Amount Per Serving:
Calories 394 - Calories from Fat 5
Percent Total Calories From: Fat 1%, Protein 7%, Carbohydrate 92%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 795mg, Total Carbohydrate 91g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 5 units, Vitamin C 0 units, Calcium 0 units, Iron 4 units
| 48 | each shrimp, shelled+deveined-tails intact |
| 4 | each sweet red or green bell peppers, seeded+cut into strips |
| 1 | pound sweet potato, peeled+thinly sliced |
| 32 | whole button mushrooms |
| 7 | cups cake flour |
| 3 | cups ice water |
| 6 | each beaten egg yolks |
| 3 | cups dashi |
| 5 | tablespoons soy sauce |
| 3 | tablespoons Mirin |
| 1 | cup sifted flour |
| 1 | cup shredded daikon |
| 1/4 | cup pickled ginger |
COMBINE CAKE FLOUR, WATER, AND EGG YOLKS-STIR TO BARELY MOISTEN (lumps ok)
COMBINE DASHI, SOY SAUCE, AND MIRIN-MIX WELL
DIVIDE SOY MIXTURE BETWEEN INDIVIDUAL DIPPING BOWLS, SET ASIDE
DIVIDE THE SHRIMP AND VEGETABLE INTO EQUAL PORTIONS
HEAT OIL OR FAT TO 360 DEGREES
DREDGE THE SHRIMP IN FLOUR, SHAKE OFF EXCESS
DIP INTO BATTER, ALLOWING EXCESS TO DRIP OFF
FRY IN OIL FOR 2 MINUTES, UNTIL GOLDEN ON ALL SIDES
DRAIN ON PAPER TOWELS
REPEAT WITH VEGETABLES
SERVE AT ONCE
GARNISHED WITH A SMALL MOUND OF SHREDDED DAIKON AND GINGE
Nutrition Facts
Amount Per Serving:
Calories 292 - Calories from Fat 26
Percent Total Calories From: Fat 9%, Protein 16%, Carbohydrate 74%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 119mg, Sodium 478mg, Total Carbohydrate 54g, Dietary Fiber 1g, Sugars 0g, Protein 12g, Vitamin A 6929 units, Vitamin C 45 units, Calcium 0 units, Iron 5 units
| sliced eggplant | |
| scallions, 2-3" slices | |
| sweet red or green bell pepper, strips or rings | |
| trimmed green beans | |
| button mushrooms | |
| sweet potato, thinly sliced | |
| carrot, 1-1/2" sticks | |
| asparagus, 3" tips | |
| snow peas, remove tips+strings | |
| shrimp, shelled+deveined+butterflied | |
| lobster, 1/2" chunks | |
| scallops, 1/2" pieces | |
| clam, small strips | |
| oyster, 1/2" strips or pieces | |
| fish, 1/2"x1-1/2" strips |
USE WITH TEMPURA BATTER OF CHOIC
Nutrition Facts
Amount Per Serving:
Calories 923 - Calories from Fat 68
Percent Total Calories From: Fat 7%, Protein 69%, Carbohydrate 24%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 1g, Cholesterol 529mg, Sodium 1284mg, Total Carbohydrate 55g, Dietary Fiber 3g, Sugars 0g, Protein 159g, Vitamin A 51350 units, Vitamin C 195 units, Calcium 0 units, Iron 11 units
| 4 | skinless boneless chicken breasts |
| 1/4 | cup dry white wine |
| 2 | tablespoons soy sauce |
| 2 | tablespoons minced garlic |
| 1 | teaspoon minced ginger |
| 2 | tablespoons peanut oil |
| 1/4 | teaspoon white pepper |
PLACE EACH BREAST BETWEEN SHEETS OF MOISTENED PLASTIC WRAP CAREFULLY POUND VERY THIN, WITHOUT TEARING
COMBINE REMAINING INGREDIENTS-MIX WELL
ADD CHICKEN AND TURN TO COAT WELL
COVER AND CHILL FOR 4-48 HOURS
REMOVE FROM MARINADE, DRAIN
GRILL OR BROIL FOR 5-10 MINUTES PER SIDE, BASTING OFTEN
SERVE HOT, WITH RIC
Nutrition Facts
Amount Per Serving:
Calories 337 - Calories from Fat 88
Percent Total Calories From: Fat 26%, Protein 66%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 2g, Cholesterol 137mg, Sodium 670mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 56g, Vitamin A 50 units, Vitamin C 6 units, Calcium 0 units, Iron 2 units
| 1 | pound lean boneless beef, such as rib-eye or sirloin |
| 8 | ounces canned pineapple chunks |
| 1/4 | cup soy sauce |
| 1 | tablespoon sugar |
| 1 | teaspoon minced fresh ginger root |
| 1 | tablespoon minced garlic |
| 16 | whole peeled water chestnuts |
| 16 | whole pimiento-stuffed green olives |
CUT MEAT INTO 16ea 3/4-INCH CUBES
DRAIN PINEAPPLE CHUNKS, RESERVE LIQUID, AND SET CHUNKS ASIDE COMBINE RESERVED LIQUID, SOY SAUCE, SUGAR, GINGER, AND GARLIC-MIX WELL
POUR OVER MEAT, COVER, AND CHILL 1-24 HOURS
THREAD ONE MEAT CUBE ONTO EACH SKEWER
FOLLOW WITH PINEAPPLE CHUNKS, AND WATER CHESTNUTS
BROIL OR GRILL, 3-INCHES FROM HEAT, FOR 5 MINUTES
BASTE, TURN, AND BROIL OR GRILL FOR ANOTHER 5 MINUTES GARNISH END OF SKEWER WITH A GREEN OLIVE
SERVE HOT, WITH STEAMED RICE AND RESERVED MARINADE TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 141 - Calories from Fat 30
Percent Total Calories From: Fat 21%, Protein 54%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 48mg, Sodium 767mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 19g, Vitamin A 32 units, Vitamin C 3 units, Calcium 0 units, Iron 2 units
| 4 | chicken breast halves |
| 1/4 | teaspoon kosher salt |
| 2 | tablespoons minced ginger |
| 1/4 | cup soy sauce |
| 1/4 | cup Mirin |
| 2 | tablespoons sesame oil |
| 2 | tablespoons minced garlic |
| peanut oil, for frying | |
| 1 | tablespoon grated lemon zest |
| 1 | tablespoon grated lemon zest |
REMOVE SKIN AND BONES FROM CHICKEN BREASTS
CUT INTO 18-20 STRIPS
SEASON CHICKEN LIGHTLY WITH SALT
COMBINE GINGER, SOY, MIRIN, SESAME OIL, AND GARLIC-MIX WELL DIVIDE MARINADE IN TWO
ADD CHICKEN TO HALF OF MARINADE
COVER AND CHILL FOR 4-24 HOURS
HEAT 2-3 TABLESPOONS OIL IN A LARGE HEAVY SKILLET, OVER A HIGH FLAME
ADD CHICKEN AND SAUTE FOR 10 SECONDS ON EACH SIDE, UNTIL BROWNED
REMOVE TO A PLATTER
COMBINE RESERVED MARINADE, LEMON ZEST, AND MINCED SCALLIONS ADD TO HOT SKILLET
HEAT AND STIR UNTIL REDUCED AND QUITE THICK
SPOON OVER CHICKEN
SERVE WAR
Nutrition Facts
Amount Per Serving:
Calories 174 - Calories from Fat 71
Percent Total Calories From: Fat 41%, Protein 45%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 1g, Cholesterol 46mg, Sodium 837mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 19g, Vitamin A 20 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units
| 2 | cups soy sauce |
| 10 | pounds London broil, or flank steak |
| 3/4 | cup peanut oil |
| 1/2 | cup dry white wine |
| 1 | cup minced scallions |
| 2 | tablespoons sugar |
| 2 | teaspoons minced ginger |
| 1 | tablespoon minced garlic |
TRIM FAT AND TENDONS FROM BEEF
COMBINE REMAINING INGREDIENTS-MIX WELL
COVER AND CHILL FOR 2-48 HOURS
REMOVE FROM MARINADE AND GRILL OR BROIL TO DESIRED DONENESS (if using flank steak, it should be cooked rare to remain tender)
REMOVE FROM GRILL OR BROILER AND ALLOW TO REST FOR 5 MINUTES
MEANWHILE HEAT MARINADE IN A SAUCEPAN, OVER A MODERATE FLAME
BRING TO A BOIL AND REMOVE FROM HEAT
CUT STEAK ON THE BIAS INTO PAPER-THIN SLICES
ARRANGE EACH 5 OUNCE PORTION ONTO A SERVING PLATE
MOISTEN WITH 2 OUNCES STRAINED MARINADE
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 388 - Calories from Fat 124
Percent Total Calories From: Fat 32%, Protein 63%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 4g, Cholesterol 159mg, Sodium 1488mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 61g, Vitamin A 16 units, Vitamin C 1 units, Calcium 0 units, Iron 6 units
| 1 | cup Kikkoman soy sauce |
| 2 | teaspoons sesame oil |
| 1/4 | cup Mirin, or sake |
| 1/4 | cup very finely minced scallions |
| 1 | teaspoon very finely minced fresh ginger root |
| 1 | tablespoon very finely minced garlic |
| 1/4 | teaspoon crushed red chiles |
| 1/2 | teaspoon sugar |
COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 4-96 HOURS
SERVE CHILLED OR AT ROOM TEMPERATURE, AS A DIPPING SAUC
Nutrition Facts
Amount Per Serving:
Calories 41 - Calories from Fat 11
Percent Total Calories From: Fat 26%, Protein 20%, Carbohydrate 43%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 2059mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 52 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 9 | cups cold water |
| 2 | ounces kombu, (kelp) |
COMBINE WATER AND KOMBU IN A LARGE SAUCEPOT, OVER A MODERATE FLAME
BRING JUST TO THE BOIL, REMOVE FROM HEAT
REMOVE AND DISCARD KOMBU
COVER AND CHILL
USE WITHIN 24 HOUR
Nutrition Facts
Amount Per Serving:
Calories 4 - Calories from Fat 0
Percent Total Calories From: Fat 10%, Protein 13%, Carbohydrate 76%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 17mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 8 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units