Marinated Enoki Salad Recipes

Steps:

• Preheat a fryer or large stock pot of oil to 450 degrees. In a bowl, mix flour with togarashi and whisk in soda water until a pancake batter thickness is achieved. In another bowl, whisk together the miso, sugar and sake. Whisk in the oil. Lay one sheet of nori, shiny side down. Lay lobster on the bottom 1/2 of the nori closest to you. Brush on a little of the miso mix. Mix the remaining miso mix with the enokis and sprouts. Check for seasoning. Lay a small layer of salad on the lobster. Using wet hands, lightly pat on a small column of rice in the middle of the salad. Roll nori and lobster around the rice. Moisten the edge with water to seal. Let rest 30 seconds before frying. Repeat process. Dip the rolls in the tempura batter and fry until golden brown, only 2 minutes. The lobster will be barely cooked. Drain on paper towels and season very lightly with salt. PLATING Place a small mound of salad on a serving plate. Slice roll both straight and on the bias and surround the salad. Serve immediately.
• Wash rice at least 3 times or until water is clear. Fill rice cooker or casserole with water to about 1-inch over rice. I highly recommend a rice cooker - more than 2 billion people use them in Asia for a reason. Slowly heat vinegar, mirin and sugar until very hot but not boiling. Fold in 'su' (vinegar and sugar) with the hot rice, add enough so that the rice has a tart/sweet taste. Rice should be shiny, not mushy. Carefully clean bowl with damp cloth, cover and let rest for 30 minutes.

Steps:

• Toss the cabbage together with the scallions and enoki in a large salad bowl.
• In another bowl; mix together the vinegar, oil, ginger, and honey.
• Pour the marinade into the enoki and cabbage mix and toss to coat then serve!

Steps:

• Peel the cucumber, cut in half lengthwise and remove seeds.
• Slice cucumber very thinly and place in a bowl.
• Mix together the vinegar, ginger, garlic, sugar and soy, whisk well.
• Pour vinegar mixture over the cukes& toss to coat, setaside.
• Combine the lettuce, enoki, peas and radishes in a salad bowl toss with oil, lemon juice and pepper to taste.
• Add cucumbers and toss again.
• Serve.

Steps:

• To make the broth, combine dried mushrooms, scallions or leek, kombu, carrots, and water in a saucepan or soup pot and bring to a simmer. Reduce heat to low, cover and simmer 20 minutes. Place a strainer over a bowl and line with cheesecloth. Drain broth and return to pot. Season to taste with soy sauce, salt or both.
• Bring broth to a simmer. Add enoki mushrooms, tofu and sugar snap peas and simmer 2 to 3 minutes. If noodles have been refrigerated, warm by placing them in a strainer and dipping strainer into the simmering broth.
• Distribute noodles among 4 deep or wide soup bowls. Add the white and light green parts of the scallions and chopped cilantro, cover and turn off heat. Allow to sit for 3 minutes.
• Ladle soup into bowls, taking care to distribute tofu, sugar snap peas, enokis and scallions evenly. Sprinkle dark green parts of the scallions over each serving, garnish with cilantro sprigs, and serve.

Steps:

• Tear the spinach into bite size. Place in salad bowl and add the almonds, oranges and toss a bit.
• Wipe the mushrooms with a damp cloth and then cut off ends where stems start to separate.
• Spread over top of salad.
• Dressing: Whisk together olive oil, vinegar, mustard, chives and sugar. Season with salt/Mrs. Dash and pepper. Pour over salad and serve.