| Root Vegetable Salad With Ginger-Soy Dressing |
From "All in Good Taste"
episode AGT-904 |
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Root Vegetable Salad With Ginger-Soy Dressing
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Ingredients for Salad: 1/2 cup carrots
1/2 cup burdock root (a long, dark root that is delicious in stews and vegetable dishes)
1/2 cup cucumber
Sesame seeds, toasted
Seven-spice powder to taste (sansho, seaweed, chili, orange peel, poppy seeds, white and black sesame seeds)
1 tsp. sesame oil Ingredients for Ginger-Soy Dressing: 1 Tbs. rice vinegar
1 Tbs. vegetable oil
1 Tbs. sesame oil
1 tsp. fresh ginger
1 tsp. soy sauce Preparation: For Japanese-style presentation, cut the root vegetables in the following styles: - Sengiri (julienne strips -- long and thin)
- Nanamageri (cut on the diagonal into thin oblong circles)
- Sasagake (little slivers or shavings)
- Ichogiri (fan-shaped)
Stir-fry the carrots and burdocks in a nonstick pan until just tender. Add cucumber and heat through. Set aside to cool. To make the dressing, combine all ingredients and serve over the top of the salad. Top with toasted sesame seeds. For a more intense flavor, sprinkle some Seven-spice powder to taste. Books: At the Japanese Table
By Richard Hosking
ISBN: 0195909801
Oxford University Press
198 Madison Ave.
New York, NY 10016
Phone: 212-726-6000
Fax: 212-726-6440
Web site:www.oup-usa.org Tofu and Soybean Cooking: The Japanese Healthy Way
By Kyoko Honda
ISBN: 0870409913
Oxford University Press
198 Madison Ave.
New York, NY 10016
Phone: 212-726-6000
Fax: 212-726-6440
Web site:www.oup-usa.org We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
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