Lemon Sweet Potatoes Satsuma Imo Amani Recipes

Steps:

• Cook, peel and mash sweet potatoes. Beat in lemon, butter, salt & pepper to taste, eggs yolks, and nutmeg to taste until smooth.
• Transfer into a 1 1/2 quart buttered casserole dish and brush top with butter.
• Top with lemon slices.
• Cook at 325 degrees for 45 minutes or until heated through.

Steps:

• Bring water to a boil in a saucepan large enough to fit potatoes. While water is coming to a boil wash and peel potatoes.
• Cut potatoes into 1/8 inch medallions and add to boiling water and cook for 4-5 minutes. The potatoes should hold their shape and be slightly firm in the middle. While potatoes are cooking chop the parsley and assemble the rest of the ingedients.
• Strain the potatoes and set a sauté pan over medium heat and add butter until barely foaming then add the potatoes to the pan and season with cumin and salt and pepper to taste. Cook the potatoes until slightly browned and fully cooked in the middle.
• Once the potatoes are cooked, add the lemon juice to the pan and toss until fully coated. Check for seasoning and turn off the heat. Once off the heat, add the chopped parsley and toss. Serve warm.

Steps:

• Place wakame and 3 cups water in a large bowl; let soak 20 minutes. Heat remaining 3 cups water to simmering iun 2-qt, saucepan over medium-high heat. Add soaked wakame and simmer 30 seconds. Rinse under cold running water and drain well.
• Lay wakame out flat on work surface; cut away and discard any hard veins. Cut wakame strips into 1-inch lengths.
• Mix vinegar, soy sauce, sugar, and oil in a small bowl; stir to dissolve sugar, then reserve dressing.
• Place tuna in a medium-size bowl; break up with fork into bite-sized pieces. Sprinkle with lemon juice.
• Cut cucumber crosswise into 1/16-inch slices. Cut tomato into 3/4-inch cubes.
• Add prepared wakame, cucumber, and tomato to tuna; add dressing and toss lightly until thoroughly mixed. Transfer to a medium serving bowl or 4 individual bowls.

Steps:

• Preheat oven to 325 Fahrenheit.
• Cut fish into 4 equal pieces; place in a shallow glass bowl. Mix sake, soy sauce, ginger juice, and salt in a small bowl, then pour over the fish. Let stand 10 minutes; drain, reserving marinade.
• Cut carrot into 1/8 inch thick slices; if desired, cut slices into decorative shapes using knife or Japanese vegetable cutter. Cut peppers crosswise into 1/8 inch thick slices. Cut onion crosswise into 1/8 inch thick slices and separate slices into rings.
• Brush oil over center of 4 pieces (10 inches square) aluminum foil. Place 1 piece fish on the center of each square. Arrange sliced vegetables over the fish. Sprinkle with reserved marinade.
• Bring two opposite sides of foil together over center of food; fold together in 1/2 inch folds to seal. Fold up each end of the foil packet to securely seal in fish and vegetables.
• Place packets on a baking sheet and bake 15-20 minutes, or until fish is done. Serve immediately with lemon slices.

Steps:

• Cut beef into 1/8 inch thick slices.
• Cut slices into strips about 1 inch wide and 2 or 3 inches long.
• Cut green onions crosswise into 1 inch lengths.
• Reserve.
• Wash rice with cold water.
• Cook rice with 1/2 teaspoon salt and 2 3/4 cups of water.
• About 10 minutes before serving, heat remaining 1/4 cup water, the mirin and soy sauce to boiling over medium high heat.
• Add beef and boil until beef reaches desired doneness.
• Add green onions and boil 30 seconds.
• Remove from heat.
• Divide rice among 4 individual serving bowls.
• Place equal amounts of beef and onions over rice in each bowl.
• Ladle equal amounts of cooking liquid into each bowl.
• Serve immediately.
• Note: I sometimes add a litte ginger, garlic, pea pods, green beans (cooked), bamboo shoots or water chestnuts to the mix.

Steps:

• Rinse the potatoes under warm water. Place in a large pot, cover with cold water, and bring to a boil. Reduce the heat and simmer until the potatoes are just tender, 25 to 30 minutes. Drain and let cool.
• Combine the sugar, ½ cup water, nutmeg, lemon zest and salt in a medium saucepan, bring to a simmer over medium heat and cook for 10 minutes. Add 5 tablespoons butter and stir well. When the butter has melted, remove from the heat and beat in the lemon juice. Set aside.
• Heat oven to 425 degrees. Peel the sweet potatoes and slice into 1/2-inch disks. Use the remaining tablespoon of butter to grease a shallow baking dish. Lay the sweet potatoes in the dish in a single layer and pour the lemon syrup on top. Bake until bubbling hot, about 30 minutes.

Steps:

• Cut pork slices crosswise into 1/2-inch wide strips.
• Cut green onions crosswise into 1/2-inch lengths.
• Heat dashi to boiling in a 3-quart saucepan over medium-high heat. Add pork; cook 2 minutes. Mix some of the hot soup liquid into the miso and stir to dissolve. Add the onions and the dissolved miso to the pot, but do not boil after adding miso, just heat through. Ladle into 4 soup bowls. Stir 1/2 teaspoons ginger juice into each serving.

Steps:

• Pare sweet potatoes, removing any dark spots; cut crossqwise into 1-inch thick slices. Place in a medium bopwl with water to cover. Soak 10 minutes, changing water twice during soaking time. Drain.
• Cut lemon crosswise into 1/8-inch thick slices. Place potatoes, 2 1/2 cups water, the sugar, and salt in a 2-quart saucepan; heat to boiling on high heat. Reduce heat to medium and cook gently 10 minutes. Add lemon slices. Continue cooking, adding more water if necessary, until potatoes are tender, about 20 minutes longer. Drain; place in serving bowl and serve hot or at room temperature.