How to make a Japanese salad

As Japan is located in variousclimatic belts, in this country grows most of the known vegetable crops. Therefore, the Japanese prepare dishes even from those fruits that are traditional for the cuisine of Europe. However, many plants used by Japanese for food are not atypical for European cuisine. Among them Chinese cabbage, taro, root of thistle, Japanese leek, garden turnips, bamboo shoots and many others. Among the spices that are used in this unusual kitchen, it is worth highlighting the leaves of certain varieties of chrysanthemum, giving an unusual taste to dishes, as well as wasabi and sensei - Japanese pepper. A special place in this list is occupied by daikon radish, which, in contrast to the one we are used to, is more acute. It is used not only as a special seasoning, but also as a material for preparing dishes. Tasty, useful, healing: cleans internal organs and dissolves stones. Dishes from it are recommended to be used regularly by diabetics. In addition, the vegetable is needed for the prevention of this disease. Dyke must be eaten immediately after cooking it, because half an hour after that, more than half of its healing properties are lost.

And, of course, without such classic condiments,like rice vinegar and soy sauce, it is simply impossible for Japanese cuisine. Salads are often cooked using these products. Spice can also serve as sodium glutamate, which is also called "the basis of taste." Reminiscent of salt, sugar and something else that is elusive. I must say, Japanese cuisine is simply impossible without soy sauce. Its taste is very wide. Even a few drops of this seasoning revive any dish, giving it new flavor tints. The sauce is perfect for pasta or meat.

So, let's look at how to cookunpretentious Japanese salad. Take the daikon gram 350 and 50 g carrots. These are the main ingredients. And for the marinade you will need: three tablespoons of 3% vinegar, a tablespoon of dry sherry, a couple of teaspoons of sugar, a tablespoon of a special broth "Dasi" (this is a strong fish broth with a pinch of sea kale). Cut the peeled carrots and radish with thin strips about 5 cm long. Then prepare the marinade - vinegar, dashi and the other ingredients listed above, mix. Pour them pre-cut vegetables. It is best to use this delicious Japanese salad immediately, because, as mentioned above, the special properties of the chopped daikon disappear rather quickly. The food will be a fine side dish for meat dishes.

Japanese salad from daikon, and even with corn andsquids, will be a wonderful decoration of your table. You will need: carrots, corn (better preserved), squid and daikon - only 100 g. To prepare a dressing for a salad, you need three percent vinegar and soy vinegar (three tablespoons). Straw slice the daikon and carrots and, pour boiling water, leave for 5-10 minutes. Then, gulp the vegetables with cold water. Rinse squid, cook them for 3 minutes in salt water, and then chop them, mix with vegetables and corn. Stir all the compound dressings, make sure that the sugar is completely dissolved in it. Then pour the resulting liquid into the salad. If you want, add mayonnaise.

Aigu-Masu, a unique Japanese salad, will present younot only its charming taste, but also a lot of valuable vitamins. To make it, you need the following ingredients: apple, shrimp and Peking cabbage - 250 g, a pair of sweet peppers and 60 grams of pineapple canned. For marinade - salt, olive oil, lemon juice and white wine. Shrimp clean, rinse. Prepare the marinade. Shrimp the prawns in it and leave for 20 minutes, then fry. Prepare the apple - peel off, remove the core, and then cut. Rinse and chop the Pekinese cabbage. Cut the peppers. Mix all the ingredients for this salad. Marinade you will no longer need - it was needed only for cooking shrimp to fry. But the Japanese mayonnaise will be very handy - add it, mixing all the ingredients.

It is worth recalling the peculiarities of Japanese cuisine. Thanks to the unique combination of products, it is not only delicious, but also extremely useful and easily digestible. And Japanese salads certainly will not leave a feeling of heaviness in the stomach. Therefore, it is not worth neglecting this unique oriental cuisine.

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