olling boil.
Add kombu seaweed.
Stir for 2 to
Soak seaweed thoroughly in water. Rinse with cold water and cut into strips, then blanch.
Set aside. Toast wheat germ until golden brown.
Heat 1 tablespoon oil to saute shredded carrots and pour in water.
Add seaweed and Japanese bean paste (miso soup base). Boil until soup is thick. Add sesame oil and pepper. Splash in the wheat germ.
Stir well and serve.
ot, boil water and add Japanese soy sauce until re-boiled
t your grocery store. The seaweed is optional. I always add
ut a sheet of dried seaweed on top of the mat
Bring a small pot of water to a boil.
While the water is coming to a boil, soak the seaweed in cool water for 10 minutes.
Put the seaweed into the boiling water, remove immediately, then plunge into the cold water.
Dry the seaweed, trim any rough parts, and chop.
Meanwhile, cut the cucumber in half length-wise. If there are lots of seeds, scrape them out. Slice as thinly as possible.
Mix the cucumber and seaweed.
Combine the remaining ingredients and pour over the vegetables.
Chill up to 2 hours before serving.
Slice the pickled radish into a thin strip.
Slice the raw fresh salmon in to a slightly thicker strip and place with the soy sauce and sugar.
Drain; then coast with Wasabi paste.
Position the nori seaweed sheets on the surface you intend on eating from, and place the sushi rice on the seaweed.
Place one strip of salmon and one strip radish in the center and roll to form sushi.
Slice and serve with pickled ginger.
x5-inch strip of nori seaweed halfway into the cup. Scoop
il (optional) and pieces of seaweed as well.
Enjoy.
unce each of crabmeat and seaweed salad. Place each shrimp on
ancakes. Top with the dried seaweed and serve.
Mix the sauce ingredients together: rice vinegar, soy sauce, sugar and 1/4 tsp salt.
Soak seaweed (if using) in cold water for 20 minutes. Remove hard parts, if any. Chop coarsely. Rinse in hot water then blanch in cold water. Drain and squeeze.
Peel cucumber, if waxed. Cut length-wise into match shaped pieces. Soak in the 2/3 c cold salted water a few minutes. Drain and squeeze.
Toss cucumber and seaweed in a small bowl with sauce. Serve garnished with sesame seeds.
dd bonito flakes and kombu seaweed and again heat until boiling
hisk egg, soy sauce and seaweed in a medium bowl. Pour
2 tablespoons ginger, potato starch, seaweed, 1 tablespoon tamari, 1 tablespoon
Stir together the yeast, 1 cup of water and the sugar in a medium bowl or in the bowl of a stand mixer . Set aside in a warm place to proof for 5 to 10 minutes.
Stir 1 tablespoons olive oil in with the yeast mixture. Using your hands, or in a stand mixer with the hook attachment, stir in the flour and salt and knead until smooth, about 5 to 10 minutes.
Place the dough in a clean, oiled bowl and cover loosely with plastic wrap. (The dough can be refrigerated overnight at this point before proceeding with the recipe.) Let the dough rise ...
hapes out of the nori (seaweed sheets) and stick it on
oarsely.
Add the nori (seaweed) and dried tangerine peel and
Combine water and seaweed; bring to a boil on medium-high heat.
Reduce heat and simmer for 1/2 an hour.
Add in the onion, soy sauce, sake, and spinach; bring to a boil.
Add celery and salt; mix well.
Garnish with lemon zest and serve.
Enjoy!
Halve the onion and discard the central-most part. Cut halves into thin slices.
Heat oil in a large skillet or wok over high heat. Add onion; cook and stir until it starts to brown, about 30 seconds. Reduce heat to medium-low; add water, soy sauce, brown sugar, mirin, and sake and simmer until flavors combine, about 3 minutes.
Stir beef into the skillet. Cook, covered, until beef is cooked through, 3 to 5 minutes. Divide between serving bowls and garnish with sesame seeds, green onions, ginger, and seaweed strips.