aar computer didn't like Japanese pickled ginger liquid so I had to
buttered toasted bun with pickled ginger bits.
Heat a little oil in wok, then add about 1 tablespoon pickled ginger.
Stir quickly over medium-high heat, then add cooked meat. Add tonkatsu sauce to taste.
Add vegetables, a little more sauce, cooled noodles, bean sprouts and salt and pepper to taste. This is a meal in itself.
It makes a lot and it's also good the next day reheated for lunch!!
arinade, five spice powder and ginger.
Place tuna slices into
Wash the spinach well, then cram into a large pan, cover with a tight fitting lid and cook for 5 minutes, stirring occasionally until evenly wilted.
Meanwhile, roughly chop the pickled ginger. Drain the spinach well and while warm, stir through the pickled ginger and soy sauce. Allow to cool completely, and then chill for at least an hour or so.
Toast the sesame seeds in a frying-pan until golden brown then remove from the heat. To serve, heap the spinach into towers and scatter over the toasted sesame seeds.
In a pot add the water, onion powder, ginger powder, and salt.
Bring to a rolling boil.
Add the chicken pieces and mix well; turn off the heat.
After 4 to 5 minutes pour the mixture into a colander to drain.
Place the chicken pieces into a bowl to cool, and into the refrigerator until chilled.
Combine chicken and pickled ginger and mix well.
In a cold mixing bowl add the lettuce, tomatoes, onion, cucumber and longan.
Top with chilled chicken mixture and Catalina dressing.
In a small bowl, combine the pickled ginger, ginger juice, fresh ginger, soy, fish sauce and lime juice.
Slice the salmon fillet in half lenghtways, then slice each half fillet thinly.
Place the sliced salmon in the ginger dressing and allow to marinate for 5-10 minutes.
Add the mint leaves and toss to combine.
Place a tablespoon of the mixture in each of the endive leaves, then sprinkle with the toasted sesame seeds and serve immediately.
eed Tsuyu sauce for this recipe which can be bought from
pieces.
Serve with pickled ginger, wasabi and soy sauce.
Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
Cut each egg in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork until smooth; stir in mayonnaise, green onions, rice wine vinegar, and wasabi paste. Season with salt.
Arrange egg white halves cut-side-up on a serving platter. Spoon yolk mixture into whites; garnish each egg half with pickled ginger and pea shoots.
In a medium bowl, combine crab, cilantro, green onions and pickled ginger.
To make ginger dressing, in a small bowl, whisk together all ingredients. Drizzle over crab salad just before serving and toss well.
Top watermelon rounds with crab mixture. Serve sprinkled with coconut. Garnish with parsley.
Cook noodles in boiling salted water until just tender. Drain then rinse under cold water. Drain again then toss with cucumber, onion, carrot and spinach. Add 1/2 the crab. Set aside.
For the ginger miso dressing, combine all ingredients with 2 tbsp water in a blender. Puree. Add 1/2 to salad and toss to combine.
Distribute salad between serving plates and top with remaining crab and dressing. Garnish with pickled ginger. Serve.
rowns. Stir in garlic and ginger. Remove pan from heat and
Chop the pickled ginger finely.
Put chicken, ginger, garlic powder, soy sauce, and vinegar in a bowl and mix. The chicken should be fully covered.
Let chicken marinate for at least 8 hours, overnight is even better.
Heat pan with oil.
Add chicken with marinade to pan. Cover and cook for 5 minutes.
Turn the chicken and cover for another 5 minutes.
Remove lid and cook until the chicken is fully cooked and the sauce thickens a bit.
Serve and top with toasted sesame seeds.
r cold with ginger dip.
Ginger Dip:
Combine pickled ginger, mayonnaise, green
Cut the ginger into chunks and place them
Drain ginger in a colander over a bowl, reserving 1/4 cup ginger juice. Reserve the pickled ginger for another use.
Heat oil over medium heat in a nonstick saucepan. Add onions, and saute 5 minutes Add garlic, saute one minute. Stir in salt and beans. Bring to a boil, reduce heat, and simmer 15 minutes. Stirring occasionally.
Stir in ginger juice.
Whisk together mayonnaise, rice vinegar, miso, and chile-garlic sauce in a large bowl.
Stir cabbage, pear, and ginger into the mayonnaise mixture until well coated. Stir in green onions and sesame seeds. Season with salt to taste.
Combine ground tuna with garlic, ginger, dark soy sauce, scallions, red
Cook pasta according to package directions. Drain and rinse under cold water; transfer to large bowl. Add surimi, cucumber and green onions; toss with pasta.
Whisk together canola oil, soy sauce, rice wine vinegar, ginger, sesame seeds and sesame oil. Drizzle dressing over pasta salad and toss to coat.
Transfer to large serving platter. Top with avocado and toasted nori before serving.