‘Great Sauces Transform Good Food into Gourmet’
Japan, Land of the Rising Sun, is close to my heart. Our family enjoyed 5 1/2 fabulous years in Japan feasting on sushi, soba, tempura, yakitori and ton katsu. These dishes and many others are tightly woven into our eating and celebrating traditions. I’m sharing some simple, healthy, delicious recipes you can make without any special equipment. Ingredients are available at Asian markets and have good shelf life. The fresh ingredients at local supermarkets may already be on your shopping list. Number One Dashi, Japanese soup stock, is used in two of the three recipes.
Monday, October 21, 2013 – Once seated at a Japanese restaurant, besides polite bows and subtle smiles, you’ll soon be sipping a warm bowl of Misoshiru. It’s made with dashi, miso, wakame, tofu and fresh green onion. Easy to make at home so don’t wait to go out.
Tuesday, October 22, 2013 – Cucumber Salad with thinly sliced cukes and a light sweet and sour vinaigrette works as a side dish for a Japanese dinner, or any meal for fresh cucumber lovers. Slice on a Japanese mandolin or with a good sharp knife.
Wednesday, October 23, 2013 – Fresh salmon from the fish market lightly glazed with a dashi based sauce gives Japanese Salmon with Dashi Udon, a Japanese flavor palette. It’s an easy way to enjoy a healthy fish supper.
Cook with Sauces
‘Land of the Rising Sun’ Series
Written by Helen Horton
Photographs and Styling by Helen Horton
Updated: October 5, 2013