In the Kitchen with the Fernandez's : rice vinegar

Showing posts with label rice vinegar. Show all posts

Spinach Salad à la Japanese

12:06 PM by in the kitchen with the Fernandezs

Japanese eat salads for breakfast, lunch, and dinner as a side dish.

I took my 6th graders to a Japanese "youth hostel", while living in northern Japan. They, too, thought it was strange to have a green salad with breakfast.-Mike

スペイン風サラダ (Japanese)

/supein-fuu sarada/

organic spinach

2 Tbs. (30 ml) sesame seeds

2 Tbs. soy sauce or gluten-free liquid aminos

1 Tbs. (15 ml) each: sesame oil, miso, and rice vinegar

1 Tbs. organic brown sugar

organic garlic, minced

organic ginger, graded

i /long e/

一 /ichi/ 1. Blanch the spinach in boiling water for a few minutes.

二 /ni/ 2. Put it in a bowl of ice water.

三 /san/ 3. Drain and squeeze out the water.

四 /shi/ 4. Toast the sesame seeds in a dry skillet. Remove and cool.

五 /go/ 5. Whisk: soy sauce/liquid aminos, miso, garlic, sugar, and ginger.

六 /roku/ 6. Płatę the spinach and pour the dressing over it.

七 /shichi/ 7. Sprinkle with the sesame seeds.

八 /hachi/ 8. Refrigerate until serving.

Looking for other salads: https://veggiefernandezs.blogspot.com/search/label/salads

Soba Noodle Salad

2:27 PM by in the kitchen with the Fernandezs

Some brands of (gluten-free) buckwheat (蕎麦) Japanese flour noodles might have wheat flour as well. The noodles have a nutty flavor. Use chopsticks to pick up chunks of noodles and eat them without biting off any noodles. This salad has a lot of tasty ingredients.

蕎麦サラダ (Japanese)

/soba sarada/

Serves 6 六

Salad サラダ :

3/4 pounds (340 g) (GF) organic soba noodles, cooked according to the package

dash of Himalayan salt

4 organic eggs

1 organic carrot, cut into very long, thin strips

1 organic cucumber, cut into long, little thicker strips than the carrot

1/2 (60 g) organic daikon radish sprouts, cut off any fibers

organic mixed salad greens

organic cherry tomatoes, cut in half

1/4 pound (130 g) organic mung bean sprouts

Dressing ドレッシング /doresshingu/:

5 Tbs. (75 ml) organic rice vinegar

2 Tbs. (30 ml) mirin (substitute: 1/2 tsp/2,5 g sugar:1 Tbs./15 ml vinegar)

3 Tbs. (45 g) white sugar

3 Tbs. (30 ml) sesame oil and soy sauce (or gluten-free liquid aminos)

optional: gochujhan (sweet and spicy fermented chili paste) (substitute: hoisin sauce + sugar)

i /long e/

一 /ichi/ 1. After noodles been cooked, wash them in cold water. Drain and wash two more times. Drain in a colander.

二 /ni/ 2. Bring to a boil over high heat, 5 cups (1200 ml) water in a pan. Stir in the vinegar and salt.

三 /san/ 3. Reduce the heat, still slightly boiling. Use a spoon to lower eggs and cook for 7 minutes.

四 /shi/ 4. Transfer the eggs to a bowl of ice water.

五 /go/ 5. Crack the shells and let the eggs sit in the ice water for 3 minutes.

六 /roku/ 6. Whisk all the dressing ingredients. Set aside.

七 /shichi/ 7. Cut the noodles in half with scissors.

八 /hachi/ 8. Transfer to a serving bowl.

九 /kyuu/ 9. Add half of the dressing. Toss in the vegetables.

十 /juu/ 10. Add the rest of the dressing.

十一 Slice the eggs in half.

十二 Serve the salad in bowls, topped with to half-cut eggs.

いただきます

/ētadakēmasu/

lit. I will humbly accept it

[said before eating]

Grapes and Spinach Summer Salad

11:38 AM by in the kitchen with the Fernandezs

Finish up the summer with fresh organic grapes and organic spinach, with a few other tasty ingredients.

Serves 4

2 Tbs. (30 ml) each: olive oil and rice vinegar

2 Tbs. (30 g) minced organic shallots or red onion

2 Tbs. (30 ml) organic hot honey

2 cup (260 g) orzo or gluten-free quinoa, cooked and cooled

organic spinach

organic green and red grapes, cut in half

organic sliced celery

crumbled feta or gluten-free goat cheese

toasted organic nuts

1. Whisk the oil, rice vinegar, shallot/onion, and hot honey.

2. Add the orzo/quinoa, spinach, grapes, celery, and cheese.

3. Toss.

4. Sprinkle with nuts.

Teriyaki Fish

9:33 AM by in the kitchen with the Fernandezs

tare タレ refers to the shine given by the sugar content

+ yaki 焼き cooking method of grilling or broiling with a glaze of soy sauce, mirin, and sugar

~not gluten-free~ use tamari or hoisin sauce, or a GF teriyaki substitute

The cooking technique is used in Japanese, Chinese, Indonesian and Thai cuisines. Each cuisine uses a different type of food (some dishes made by):

Japanese: fish, squid, chicken, hamburger steak, and meatballs

Chinese: chicken

Indonesian: chicken, rice dish called nasi goreng,

Thai: chicken, noodles, rice

North American: any dish made with teriyaki-like sauce

照り焼き魚 (Japanese)

/teri yakizakana/

Serves 4

4 6-ounce (175 g) wild fish (yellowtail snapper, marlin, tuna, salmon, or trout)

jar of teriyaki or

1/4 cup (60 ml) mirin or rice wine

1/4 cup (60 ml) soy sauce or gluten free liquid aminos

1/4 cup (30 g) organic light brown sugar

1 Tbs. (15 ml) rice vinegar

2 organic scallions, dark green parts only, thinly sliced

cooked rice

Japanese

i /long e/

一 /ichi/ 1. Mix the mirin, brown sugar, and soy sauce/liquid aminos in a shallow dish.

二 /ni/ 2. Marinate the fish for 5-10 minutes, turning once.

三 /san/ 3. Cook the fish:

yellowtail snapper (internal temperature 125F-145F/52C-63C):

1. rinse, pat dry

2. dredge in (GF) flour, shake off extra flour

3. heat oil over medium-high heat

4. cook for 3 minutes, carefully turn over, cook 2-3 minutes

marlin (104F-140F/40C-60C):

1. grill over medium heat about 7-8 minutes per side

tuna (118F/48C):

1. pan-fry or gill

2. rub oil on the tuna

3. preheat skillet or gill

4. once the skillet is very hot, cook for 1 minute on both sides

for criss-cross grill marks

1. cook 45 seconds

2. turn 45 degrees, cook 45 seconds

3. flip and cook 1 minute

salmon (135F/57C):

1. heat a skillet over medium-high until hot and shimmering

2. cook about 4 minutes

3. flip and reduce the heat to medium

4. cook 4-5 minutes

trout (125F/52C):

1. preheat the oven to 400F/200C

2. add a tsp. (5 ml) olive oil in a baking dish

3. it can be stuffed with dill, thyme, salt, and some slices of organic lemon and onions

4. bake 10 minutes

5. add water to the dish

6. bake another 10 minutes

四 /shi/ 4. Remove the fish, reduce heat and thickened the sauce.

五 /go/ 5. Add the rice wine vinegar to the sauce and stir.

六 /roku/ 6. Place the sauce over the fish, top with scallions.

七 /shichi/ 7. Serve with cooked rice.

Enjoy some other fish dishes: https://veggiefernandezs.blogspot.com/search/label/fish

Salmon à la Mandarin Orange Glaze

9:54 AM by in the kitchen with the Fernandezs

Wild salmon is considered to be healthy due to the fish's high protein, omega-3 fat, and high vitamin D content and lower contaminant levels. A little glaze on top adds a different flavor.

แซลมอนเคลือบส้มแมนดาริน (Thai)

/sælmxn khelụ̄xb s̄̂m mæn dā rin/

Serves 4

Preheat the oven to 425F (220C)

2 Tbs. (30 g) white miso paste

1 Tbs. (30 ml) organic rice vinegar

juice of one organic mandarin orange

1 organic mandarin, sliced

2 Tbs. (30 g) organic honey

2 tsp. (10 ml) soy sauce or gluten-free liquid aminos

1/2 tsp. (5 ml) sesame oil

4 wild salmon fillets

sliced organic green onions

optional: chopped organic pistachios

seasonings:

sesame seeds
oregano
mint
salt
black pepper
minced garlic
etc.

cooked organic rice

หนึ่ง /nùeng/ ๑ 1. Mix the miso paste, rice vinegar, mandarin organ juice, honey, and soy sauce/liquid aminos, and sesame oil.

สอง /song/ ๒ 2. Add the salmon and coat both sides.

สาม /sam/ ๓ 3. Marinate for 30-60 minutes in the refrigerator.

สี่ /see/ ๔ 4. Place the fillets on a parchment-lined baking sheet.

ห้า /hah/ ๕ 5. Add a sliced or two of mandarins on each fillet.

หก /hòke/ ๖ 6. Bake for 10-12 minutes, with an inside temperature of 145F (63C).

เจ็ด /jèd/ ๗ 7cin. Remove, plate, and add some green onions, any seasonings, and optional nuts on top.

แปด /ppaed/ ๘ 8. Serve on top of rice.

Try some of the other

fish recipes: https://veggiefernandezs.blogspot.com/search/label/fish

Asian dishes: https://veggiefernandezs.blogspot.com/search/label/Asian

Potato Salad à la Japanese

10:45 AM by in the kitchen with the Fernandezs

There are so many different types of potato salads around the world. We enjoyed this salad while living in northern Japan.-Mike

ポテトサラダ (Japanese)

/po-te-to-sa-ra-da/

Serves 6

8 organic yellow-skin potatoes, peeled and cut into chunks

2 peeled organic carrots

3 (Japanese) organic cucumbers, thinly sliced

2 organic red onions, cut into thin half-rounds or chopped scallions

2 1/2 to 3 cups (600-700 g) (vegan) mayonnaise or Japanese mayonnaise

1-2 Tbsp. (15-30 ml) rice vinegar to taste

optional or replacement for the carrots, organic...

cooked edamame beans
sliced raw okra
raw corn kernels
shaved cooked corn on the cob or canned
chopped bell peppers

Japanese

i /long e/

一 /ichi/ 1. Boil the potatoes in salted water with the carrots or optionals ingredients.

二 /ni/ 2. Cook the carrots for about 7 minutes, then remove if soft.

三 /san/ 3. Cook the potatoes another 15 minutes.

四 /shi/ 4. Sprinkle the cucumber slices with 1 tsp. (5 g) salt, toss, and set aside for 5-10 minutes.

五 /go/ 5. Squeeze out the excess cucumber water. Then slide into thin half-moons.

六 /roku/ 6. Mash the hot potato pieces until fluffy, cool.

七 /shichi/ 7. Add the cucumbers, carrots, and onions.

八 /hachi/ 8. Fold in the mayonnaise and rice vinegar to taste.

Try some other potato salads:

Pasta Salad à la Vietnamese

12:53 PM by in the kitchen with the Fernandezs

There is a classic Vietnamese sandwich served on a crusty baguette filled with most of the following ingredients, so let's make a salad instead with pickled vegetables!

Xa lát mì ống Việt Nam (Vietnamese)

Serves 6

Chill at least an hour.

A. Rau / Vegetables:

1/2 cup (120 ml) rice vinegar

2 tsp. (10 g) organic sugar

1 tsp. (5 g) sea salt

shredded organic carrots

organic radish, cut into matchsticks

một /moht/ 1. Combine rice vinegar, sugar, and salt with 1/2 cup (120 ml) water in a saucepan over medium heat.

hai /hight/ 2. Add the carrots and radish, stir.

ba /bah/ 3. Bring to a simmer, then remove from the heat and transfer the vegetables and pickling liquid to a bowl or a glass jar.

bốn /bone/ 4. Cover and refrigerate at least 15 minutes.

B. Nước sốt xa lát / salad dressing:

1 1/4 cups (160 g) (vegan) mayonnaise or "Creamy Tofu Mayonnaise" (see below)

3 Tbs. (45 ml) sriracha

1 organic lime juiced

1 tsp. (5 ml) soy sauce or gluten-free liquid aminos

năm /nuhm/ 5. Whisk all the ingredients and set aside.

C. Xa lát / Salad:

1 pound (130 g) (gluten-free) pasta, example fusilli or cavatappi

1 organic rotisserie chicken

1 organic diced cucumber

mint and cilantro/parsley

sáu /sao/ 6. Cook pasta as directed on the package, rinse and drain.

bảy /bye/ 7. Cool at room temperature.

tám /tahm/ 8. Place the chicken on a large serving bowl.

chín /cheen/ 9. Add the drained pickled vegetables.

mười /meui/ 10. Toss pasta with the chicken and pickled vegetable.

mười một 11. Add the cucumber, mint, cilantro/parsley. Toss.

mười hai 12. Chill at least for 1 hour.

mười ba 13. Refrigerate any leftovers.

Try: Creamy Tofu Mayonnaise

https://veggiefernandezs.blogspot.com/2023/04/creamy-tofu-mayonnaise.html

Orange Tofu

9:02 AM by in the kitchen with the Fernandezs

Orange chicken taste great, but orange tofu is healthier. Chicken beast is slightly lower in fat, some saturated and cholesterol; tofu contains all monounsaturated and polyunsaturated fats, aka the "good" kind.

橙汁豆腐 (Chinese)

/chéngzhī dòufu/

Serves 4

28 ounce (800 g) organic firm tofu

2/3 cup (85 g) cornstarch, potato starcher, or tapioca starch

lemon pepper

olive oil

2 tsp. (10 g) grated organic ginger

1/2 tsp (2,5 g) red chili flakes

2 Tbs. (30 g) minced organic garlic

1/2 cup (65 g) organic brown sugar

1/2 cup (120 ml) each organic: orange juice and rice vinegar

organic orange zest

6 Tbs. (900 ml) soy sauce or GF liquid aminos

2 tsp. (10 ml) each: fish sauce and sesame oil

chopped organic green onions

organic cooked rice

一 /yī/ 1. Drain the water from the tofu.

二 /èr/ 2. Tear the tofu into bite-sized pieces.

三 /sān/ 3. In a bowl, mix the tofu with the cornstarch and lemon pepper.

四 /sì/ 4. Add the oil to a wok or large skillet on medium high heat.

五 /wǔ/ 5. Carefully lower the coated tofu into the oil and spread apart. Do no touch or move the pieces.

六 /liù/ 6. Allow the pieces to sear and form a golden crust, about 7 minutes.

七 /chī/ 7. Remove and place on paper towel or a rack.

八 /bā/ 8. To the wok, add the ginger, red pepper chili flakes, and garlic. Cook about 30 seconds.

九 /jiǔ/ 9. Stir in the sugar, orange juice, rice vinegar, fish sauce, and soy sauce/liquid aminos. Cook about 5 minutes.

十 /shí/ 10. Add the tofu and coat with the sauce.

十一 /shíyī/ 11. And orange zest and turn off the heat.

十二 /shíèr/ 12. Mix in the sesame oil.

十三 /shísān/ 13. Serve rice as a side dish or tofu over rice with the chopped green onions.

In the Kitchen with the Fernandez's

Spinach Salad à la Japanese

Soba Noodle Salad

Grapes and Spinach Summer Salad

Teriyaki Fish

Salmon à la Mandarin Orange Glaze

Potato Salad à la Japanese

Pasta Salad à la Vietnamese

Orange Tofu

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