Chirizu (spicy Dipping Sauce For Sashimi) #1 Sause and Salsa Recipes


Home  >  Recipes  >  Sause and Salsa Recipes   >  Chirizu (spicy Dipping Sauce For Sashimi) #1 Recipes


Share |


Recipe Search









Top Search

 chicken   cake   cheese   cakes   grill   muffins   roll   pizza   checkerboard   burger   curry   tuna   wine   sweet potato   mousse   steaks   lasagna   souffle      kaposzta salata   lassi   medovnik   gluten free   dipping sauce   hungarian   guacamole   butter cookies   lemonade   Condensed Milk Recipe   apple cake   urdu   blueberry fungee   shawarma   biryani   donuts   bombay biryani   puff pastry    chicken chilli   blueberry funge   Indian Chicken Curry   birthday cake   beirox   Burfi   Danish Pastry    moosa   dum biryani   gulab jamun   samoosa   ampalaya   1994 3rd Place   nuggets   cheddar cheese   drumsticks   mustard meatloaf   red wine and rosemary porterhouse   chicken pasta   kanum ma kang mung   lamb stew with rosemary dumplings   skillet enchiladas   apple custard   chinese rice   tuna ring   chocolate cookies   targine   salsa sauce   cheese balls   phirni   fajita chicken   albanian   pinacolada   plain cake   whelks   Cream Cheese Recipe   crab mousse   lemon lime soda   apple Salsa   pepsi   potatos   aljotta   apple pinwheels   vanilla cream cake   ground cherry pie   frappuccino   vegetable biryani   white sauce   electric lemonade   Baklava   chicken picata   BBB   lemon lime   apricot muffins   flounder   turkey wrap   coca cola   key lime cake   tartar sauce   cheese pizza   mister saleem   3B   Lunchbox  


Chirizu (spicy Dipping Sauce For Sashimi) #1

Ingredients:

5 ts Sake
2Spring Onions
3 tb Lemon juice
1/8 ts Hichimi Togarashi
4 oz Daikon
3 tb Japanese soy sauce
1 pn MSG


Method:

Warm the sake in a small sucepan.Ignite with a match, off the heat,
and shake tha pan gently until the flame dies out. Pour the sake into
a dish and cool. Put the sake with the grated daikon, onions, soy
sauce, lemon juice, MSG, and the 7 pepper spice into a mixing bowl.
Mix well. To serve, place in small individual dishes and serve with
sea bass, sea bream, or sashimi.

Subj:Hot and Sour Soup Date: 94-06-07 15:43:56 EDT From: EBWATERS

The soup preparations may be done up to a day in advance. The final
cooking takes little time.

MARINADE: 1 tablespoon soy sauce 1 1/2 teaspoons Chinese rice wine or
dry sherry 2 teaspoons hot chili oil 1/2 teaspoon finely minced fresh
ginger 2 teaspoons finely chopped fresh coriander 1/2 teaspoon
cornstarch 1/2 to 3/4 pound pork loin, cut crosswise against the
grain into thin slivers 1 ounce dried tree ears(about 1/2 cup) 3
tablespoons cornstarch 8 cups unsalted chicken stock 1 small leek,
white part only, cut lengthwise then crosswise into paper-thin half
moons 1/4 cup plus 3 tablespoons soy sauce Kosher salt Freshly ground
black pepper unseasoned Japanese rice wine SOUP TRIMMINGS: 1 small
leek, white part only cut as above 1 small carrot, shredded 1/2 small
fennel, halved lengthwise and cored, then cut crosswise into
paper-thin arcs 1 small rib celery cut crosswise and on the diagonal

Combine th e marinade ingredients in abowl and stir until well
blended. Add the pork and toss well. Seal airtight and marinate in
the refrigerator for 2 to 4 hours or over night. Bring to room
temperature before using, and retoss to loosen the slivers. Soak the
tree ears in 3 cups of cold water for 20 to 30 minutes. When supple,
drain and rinse under cool running water to dislodge any grit. Tear
into nickle size pieces, dicarding any tough or woody bits. About 20
minutes before serving the soup, dissolve the cornstarch in 1/2 cup
of the cold chicken stock and leave the spoon in the bowl. Over a low
heat, bring the remaining stock to a steaming near simmer in a large
non-aluminum pot. While the soup heats, separatly blanch theleeks and
pork in a large saucepan of simmering water. Lower the leek pieces
into the water ina strainer for 5 seconds to wilt, then refresh under
cold water and set aside to drain. Adjust the heat so the water
barley simmers, then slide in the pork and gently stir to separate
the slivers. When the meat is 90 percent cooked, 20 to 45 seconds
depending on the thickness, remove it and spread on a plate to cool.
Dont worry if it is a bit under done; it will cook to completion in
the soup. Once the soup reaches a near simmer, add the soysauce, stir
and taste. Add enough kosher salt to bring out the flavor of the
stock and then enough pepper to zing your lips. the amount needed
will vary depending on the stock used. Last, add the vinegar in a
thin stream, tasting until the flavor is pleasantly sour. You may
need as much as 1/3 cup. When the flovors are strong and balanced,
bring the soup to a simmer, stir the cornstarch mixture to recombine,
then add it to the pot, stirring. Once the soup turns glossy, in 2 to
3 minutes, turn off the heat. Portion among heated soup bowl the tree
ears, pork ribbons, leeks, carrot, fennel and celery. Ladle the
seasoned soup into the bowls and serve immediately Subj: Tsukemono:
Bean Sprout Namasu Date: 94-06-07 15:44:49 EDT




 Chirizu (spicy Dipping Sauce For Sashimi)   Chirizu (spicy Dipping Sauce For Sashimi) #1 

 

 

Copyright 2009 - 2017, All rights reserved, PagesPak.com