|carrots: more adventures in food!
||[Apr. 9th, 2010|07:35 pm]
I was going to have leftover grilled fish with grated daikon mixed with lemon juice and soy sauce for dinner and wanted to add some zing with a side dish. I searched around looking for something easy that I had all the ingredients for, and came across Ninnin Salad. I ended up not really doing things right because I forgot some ingredients. It ended up a lot more piquant than it should’ve been without the raisins and olive oil, but it turned out all right because it gave punch to the relatively bland fish and the steamed broccoli I served it with. And the olive oil turned out to have gone rancid, so I would’ve ruined the dressing if I’d added it. :P
1 small-medium carrot
1/2 clove garlic
Lemon juice 1 tbsp
Vinegar 3 tbsp
Honey About 1/2 tsp
Salt 1/4-1/3 tsp
Pepper to taste
Olive oil 1 tbsp
Raisin 1-1/2 tbsp (to taste)
1. Peel the carrot and julienne. Add 1/2 tsp salt and leave aside.
2. Mix vinegar, lemon juice, grated garlic, salt, honey (or sugar), pepper together. Add oil afterwards and mix well.
3. Squeeze moisture from the carrots, add the raisins, and mix the dressing in.
I forgot the oil and raisins, used only 2 tbsp vinegar (brown rice vinegar in my case) and some turbinado sugar instead of honey (couldn’t find the honey), but as I mentioned earlier it worked out in the end. I think it’d make a much more balanced side dish with the oil and raisins, so I’ll try this again some other time.
You're welcome! Your recipe looks good, too. If I ever get some usu-age tofu (and goma) I'd like to try it. Is that cookbook in general good? I'm always on the lookout for good cookbooks. XD
Like I said in my entry (with the carrot recipe), it's a mixed bag. Some of the recipes I tried (especially the carrots) were an instant hit; others were a total bust. At least some of that might be my cooking abilities, which are poor to none. However, I thought the best part of the book was simply its narrative about Japanese family eating habits, which was fascinating.
I made your yuzu chicken and ninnin carrot salad last night, and both were awesome! (It turned out I actually had an unopened tube of yuzu koshou in the fridge -- I had seen it recommended and hunted it down once before, but then never got around to finding a good recipe to use it with.) I love the koshou and will use it as much as possible, so please share any more good recipes you find. As for the ninnin salad, I left out the garlic, which is missing the point, I know. I don't care for raw garlic, though. Maybe I'll try a version with the garlic in sometime, purely for experiment's sake.
Re: goma, I don't know what sort of shops you have around you, but my favorite source for raw sesame seeds in bulk is my local Indian grocery. I have way more Indian groceries around me than Asian; too bad I don't have more of a passion for Indian cooking. (Love eating it, can't handle the labor-intensiveness of making it.)
I haven't come across a cookbook that didn't have a couple of busts, but then I'm not a very good cook either. :P
Glad you liked both the yuzu kosho chicken and ninnin salad! I'll definitely mention any other easy but good recipes I make. As for not using garlic in the salad, what about substituting some of the salt with garlic salt? Then you get a bit of the garlic flavor without the rawness. Though I wonder if maybe with all that acid the garlic becomes less raw, especially since it's grated...
I went to a Japanese grocery store today and only saw toasted goma (and no usu-age tofu), so I got the toasted version for now (for another recipe). Will have to find a source for raw seeds eventually. Not much Indian (people or restaurants) around here, but I think there's at least one Indian store.