FAMOUS JAPANESE RESTAURANT-STYLE SALAD DRESSING
This is a good recipe that is easy and flavorful.
Provided by MARBALET
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 10m
Yield 14
Number Of Ingredients 13
Steps:
- In a blender, combine the minced onion, peanut oil, rice vinegar, water, ginger, celery, ketchup, soy sauce, sugar, lemon juice, garlic, salt and pepper . Blend on high speed for about 30 seconds or until all of the ingredients are well-pureed.
Nutrition Facts : Calories 81.8 calories, Carbohydrate 3.3 g, Fat 7.7 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 1.3 g, Sodium 313.8 mg, Sugar 2.6 g
JAPANESE POTATO SALAD
Potato salad is said to have been introduced to Japan more than 125 years ago. Today, it's as ubiquitous there as it is in the States, but the Japanese version is quite different from what we're accustomed to here. It always contains mayonnaise, and Japanese mayonnaise, which is richer and tangier than American mayo, is key. There's also not as much vinegar, so the flavor is sweeter and less acidic. That sweetness is amplified by the addition of various vegetables, such as corn, carrots, peas and cucumber, which also lend texture. Ham, onions, scallions and hard-boiled egg are also common mix-ins, but there are no rules, so use what you have and like. Lastly, the consistency is closer to that of mashed potatoes--creamy, not chunky. Serve it as you would any potato salad. It's a staple in bento boxes, too.
Provided by Food Network Kitchen
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Cover the potatoes with about 1 inch of cold water in a medium pot and season generously with salt. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are just cooked through, about 10 minutes. Drain, then return the potatoes in the pot to the stove over medium heat and shake occasionally until all the excess water is evaporated, about 10 second.
- Transfer the potatoes to a large bowl. Add the vinegar, season with pepper and roughly mash with a potato masher or large fork (some small lumps should remain). Spread the potatoes up the sides of the bowl so they cool faster and set aside for about 10 minutes.
- Meanwhile, bring a small pot of water to a boil and season generously with salt.
- Toss together the cucumbers and a pinch of salt in a small bowl. Let sit for about 10 minutes, then rinse and firmly squeeze to remove any excess liquid.
- Add the corn and carrots to the boiling water and simmer until the carrots are almost tender, about 2 minutes. Drain in a small colander or strainer, then rinse with cold water to stop the cooking. Transfer to a small bowl lined with a folded paper towel to absorb any excess water.
- When the potatoes are ready, add the corn, carrots, cucumber and ham and gently stir to combine. Add the mayonnaise, season with salt and gently stir until thoroughly combined, adding a little more mayonnaise, if you like. Check the seasonings, adding more vinegar, salt and/or pepper, as needed. Serve immediately or cover and refrigerate until cold. Check the seasonings again before serving.
JAPANESE-STYLE RICE SALAD
Whether it's tender and tasty short-grain, astonishingly fragrant basmati or superchewy red, brown and black varieties, rice is one salad ingredient that does not deteriorate when dressed. It absorbs and thrives on the addition of liquids.
Provided by Mark Bittman
Categories dinner, lunch, salads and dressings, main course, side dish
Time 1h
Yield 4 to 8 serving
Number Of Ingredients 14
Steps:
- Cook rice in abundant salted water, as you would pasta, until it's just done; white rice will take 10 to 15 minutes, brown 30 or a little longer. Drain, rinse in cold water, drain again, then combine with vegetables and tofu in a large bowl.
- Put black pepper, miso, water or sake, sugar, mirin or honey, and vinegar in a small bowl, and whisk together. Taste, and add more vinegar and a pinch of salt, if needed.
- Combine rice mixture with miso dressing with 2 big forks, fluffing rice and tossing gently to separate grains.
- Crumble nori over salad and sprinkle with sesame seeds, taste, and adjust seasoning or moisten with a little more dressing. Serve at room temperature, or refrigerate for up to a day, bringing salad back to room temperature before serving.
Nutrition Facts : @context http, Calories 278, UnsaturatedFat 2 grams, Carbohydrate 55 grams, Fat 3 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 645 milligrams, Sugar 2 grams
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