unce each of crabmeat and seaweed salad. Place each shrimp on a
hisk egg, soy sauce and seaweed in a medium bowl. Pour
aste, soy sauce, grated daikon, seaweed salad and pickled ginger as garnishes
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.
Preheat oven to 450 degrees.
Lightly oil sheet pan.
Mix the cream ingredients together. Spread cream on one side of scallops then top with flakes. Place coated side down on pan and repeat on top side.
Place in oven for 2-3 minutes. Turn on broiler to low.
Carefully flip the scallops and broil till toasted. About 1-2 minutes. Be sure to watch constantly. Do not over cook.
Serve over seaweed salad with pickled ginger.
Rinse seaweed; soak in a bowl with
Soak seaweed in warm water to cover, 5 minutes. Drain, rinse then squeeze out excess water. If wakame is uncut, cut into 1/2-inch-wide strips.
Stir together vinegar, soy sauce, sesame oil, sugar, pepper flakes, ginger, and garlic in a bowl until sugar is dissolved. Add the seaweed, scallions, carrots, and cilantro, tossing to combine well. Sprinkle salad with sesame seeds.
br>Note:
*Buy dried seaweed at natural foods stores and
Soak seaweed in hot water for 5-10 minutes.
use scissors or fingers to tear into bit size pieces then squeeze out water.
mix rest of ingredients together to make dressing.
mix dressing and seaweed together.
Taste to see if seasoning is to your liking. you may want a little bit more salt or sugar.
refrigerate and serve cold.
he shallots, pecans, cilantro, crumbled seaweed, and wild rice with a
o taste.
Chill potato salad before serving, about 30 minutes
Caramelize the Pineapple on a pan with some brown sugar on very low fire.
Heat the oil for the prawn crackers. Deep fry until they surface. If the oil gets too hot the crackers will look a bit golden. Take the oil cool a bit before continuing.
Prepare the fruit and break up the imitation crab so it looks a bit like spaghetti.
Mix the imitation crab, fruit, wakame salad, caramelized pineapple (include some of the caramel liquid) and mayo. Season with soy sauce and pepper to taste. Put the mixture on the prawn crackers. Enjoy!
In a frying pan, pour the salad oil, add the almonds and noodles; stir fry until browned.
Drain on a paper towel.
In a large bowl, combine the noodle mixture, chicken, cabbage and onions.
Make a dressing with the salad oil, vinegar and sugar and mix into the salad.
. Make the salad dressing (using ingredients.<
olks SEPARATELY. Sprinkle over the salad.
Mix the remaining 1
Combine the oil, soy sauce, vinegar, sesame seeds, ginger, onion, celery, sugar and ketchup in a blender or food processor and process until smooth.
Drizzle the dressing over the salad greens in a salad bowl and toss to coat. Serve immediately.
Bring vinegar, dashi, soy sauce and mirin to a boil in a small saucepan. Let cool for 5 mins then stir in ginger juice. Chill for 15 mins.
Place cucumber slices in a colander and toss with salt. Let stand for 10 mins. Rinse under cold water then drain, gently squeezing out excess moisture. Chill.
Meanwhile, place seaweed in a small bowl, cover with cold water and let stand for 5 mins. Drain.
Arrange cucumber, seaweed and crab meat on a serving plate. Pour dressing over top and toss to combine.
Whisk together eggs, soy sauce and seaweed. Pour 1/2 of the egg mixture into a large, heated, oiled frying pan and cook, uncovered, until just set. Slide out onto a plate and roll into a cigar shape. Slice into thin rings. Repeat with remaining egg mixture.
Combine remaining ingredients then divide between serving dishes. Top with omelette rings.
To make the wasabi dressing, whisk together all ingredients. Drizzle over salads to serve.
medium bowl with the seaweed and dressing; toss gently to
olling boil.
Add kombu seaweed.
Stir for 2 to