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Cucumber Salad

01 Jan

Brought to us by Greg

3 cucumbers
1/2 cup rice vinegar
1/4 cup sugar
1 teaspoons fresh grated ginger
1/2 teaspoon sesame oil
1 small bunch dry noodles
1 carrot, shredded

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Peel most of skin from cucumbers. Slice lengthwise and scrape a spoon down the middle to remove seeds. Slice lengthwise into 1/8 inch slices. Salt cucumbers generously. Put in colander so that water from cucumbers can drain, at least 10 minutes.

Take a handful of cucumbers and squeeze juice out of the cucumbers with both hands. Repeat this procedure with the rest of the cucumbers.

Combine cucumbers, rice vinegar, sugar, ginger and sesame oil. Mix together and Set aside. Cook noodles, then rinse and drain in colander. Combine all ingredients together.

Refrigerate for a day if possible, for best flavor.

Serves a small salad for 6-8.

 
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Posted in Japanese

 

Miso Soup

01 Jan

Brought to us by John

1 piece Wakame (seaweed) about 3 inches long
3 cups water
1/2 block tofu
2 tbsp miso
1/4 cup chopped green onion
2 tbsp chopped parsley
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Soak the Wakame in a bit of water for 10 minutes, Remove the middle rib and cut in small pieces.
Place the 3 cups water in a pan and bring the water to a boil. Once the water is boiling, add the Wakame and Tofu; reduce the heat and simmer for a few minutes on low heat.
Scoop out some of the soup stock from the pan and dissolve the miso in it. Once the soup stock is no longer boiling, return the miso mixture into the soup. (Don’t boil your miso or it will destroy the flavor). Stir the soup gently.
Stop the heat and add the chopped green onion. Ladle the soup into bowls, garnish with parsley and serve.
Makes 4 servings.

 
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Posted in Japanese

 
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