ay leaf in a salad bowl and toss salad.
In a
for the cabbage and daikon salad, place carrot, daikon, cabbage, onion
Salad:
Thinly slice all, and put in the fridge while working on the pork.
To serve, add tomato if desired. Dressing is very optional - there is SO much flavor. A bit of Japanese-style mayo adds a nice touch.
Ginger Pork:
Fry pork slices in 1T vegetable oil until done and browned on both sides.
While frying the pork, combine the remaining ingredients to make the sauce.
When the pork is done, add the sauce, heat just a bit more and serve (best with rice and miso soup!).
hisk to combine. Drizzle over salad and toss to combine.
hoto visit http://the-best-recipes.blogspot.com/.
br>To make the cucumber salad, whisk mirin, soy sauce, rice
To make the lentil salad, combine lentils, carrot, onion and
Place the salmon and teriyaki marinade in a shallow dish; turn to coat. Cover and refrigerate for 30 mins.
Preheat the broiler to high. Place the salmon on a foil-lined baking pan, discarding the remaining marinade. Broil for 5-6 mins, turning once, until lightly browned.
For the salad, whisk mayonnaise, lemon juice, soy sauce, sesame oil and wasabi paste in a small bowl. Place the edamame, avocado, green onion and pea shoots in a large bowl. Add the dressing and toss gently to combine. Serve the salmon with salad and lemon wedges.
rior to serving.
Combine salad ingredients, gently adding the avocado
n the fridge.
Your salad greens should be nice and
large bowl to make salad. Stir in pork.
Mix
o taste.
Chill potato salad before serving, about 30 minutes
nd scrape out the seeds; Japanese cucumbers do not need to
et aside.
Slice kamaboko (Japanese fishcake), into thin strips about
carefully cut and prepare the salad ingredients and mix together in
Combine salad ingredients.
Combine sauce ingredients in a separate bowl and blend. Adjust seasoning if necessary.
Pour over salad.
Chill at lease 6 to 8 hours.
Toss before serving.
aar computer didn't like Japanese pickled ginger liquid so I
ater. Drizzle 1/2 over salad and toss to combine. Distribute
n top and serve with salad.
Toss together carrots, cucumber, ginger, spring onions and nori. Whisk together mirin, soy sauce, sesame oil and garlic. Set aside.
Lightly coat a frying pan with oil. Cook fish over high heat for 3 mins per side, until browned and just cooked through. Top with salad. Drizzle dressing over top and sprinkle with sesame seeds. Serve.