Cabbage and Cucumber, Sesame Salad
Sesame oil together and sushi vinegars make a wonderful low calorie dressing. If you learn to julienne the cucumber, it would be very useful as you can use it for cold Japanese pasta and many other Japanese dishes.
- 500 cc (2 cups) shredded cabbage
- 1/4 tsp salt
- 1/2 cucumber (if Japanese one, use 1)
- Red cabbage-sprouts to garnish
- [ Dressing ]
- 1/2 tsp soy sauce
- 2 tbsp sushi vinegar
- 2 tbsp sesame oil
- 2 tbsp sesame
- 1 tbsp vinegar (wine vinegar is fine)
- Salt to taste
- Mix the sauce in the bowl.
- Shred the cabbage. Julienne the cucumber.
- Sprinkle the salt over the cabbage and gently work it into the cabbage with your hands until the cabbage starts to soften. Add to the bowl together with fresh vegetables.
I picked up these flowers from the street. Tokyo appears to be the concrete jungle. But we have a lot of beautiful things around us.
Daikon Radish and Carrot Salad
You can use cucumber, celery, cabbage, paprika for this recipe. Instead of using only mayonnaise, I added sushi vinegar for the dressing. This way, it will reduce the calories of the salad. It will go really well with dry white wine.
- 10 cm (4 inch) piece of daikon radish
- 10 cm (4 inch) piece of carrot
- 90 g (3 oz) canned tuna
- Red cabbage-sprouts to garnish
- 2 tbsp sushi vinegar
- 2 tbsp mayonnaise
- 1/4 tsp salt
- Black pepper to taste
- Peel the daikon radish and carrot, then cut into thin strips.(Cut vegetables into the same direction, about 2mm [1/2 inch] thickness. Lay them on their side, and cut them into thin pieces.)
- Mix in half amount of the sprouts, and all of the canned tuna, and sauce.
- Top with the rest of the sprouts.
Spinach,Mushrooms, Crab Meat Salad
This dish is known as Sunomono, a salad with vinegar sauce. Since it does not have oil in it, it is a very healthy dish. If you like the sauce, you can toss with many different kinds of boiled vegetables. In Japanese foods, we try not to intake too much oil, so that we have more chance to remain healthy.
- 1 handful of spinach or garland chrysanthemum
- 50 g (2 oz) shimeji mushrooms or regular mushrooms
- 50 g (2 oz) canned crabmeat
- 3 tbsp sushi vinegar
- 3 tbsp ice water
- 1/2 tsp soy sauce
- Remove stems and cut the leafy green vegetables such as spinach or shungiku into 5-cm lengths. Cut the mushrooms into small pieces.
- Boil some water and turn off the heat, then place the vegetables in it. Let it cook for 10 seconds, drain in a strainer and squeeze out the excess water.
- Toss together with the crabmeat, the sauce.
- Arrange on a dish and it's ready to serve.
Broccoli with Sesame Sauce
Popular Japanese using broccoli. The simple and can make speedy.
- 3 tbsp ground sesame seeds
- 1 tbsp sugar
- 1 tbsp soy sauce
- 1/2 head of boiled broccoli
- Microwave the ground sesame seeds for 20 seconds to bring out the flavor.
- Mix the sugar, ground sesame seeds and soy sauce in a bowl.
- Dress the broccoli with the sauce.
- You can do the same thing with string been,Spinach and carrots.Good for dressing for boiled chicken and many other things.
