Recipe(tried): 6 common Japanese dressings
Misc. all these recipes are low in calories and simple to make. only one recipe contains oil, and non will curdle or go lumpy. feel fress to experiment with teh ingredients or use these recipes with vegetables, meat and fish besides those suggested here. have fun.
=====================================================
**Shoyu is Japanese for "soy sauce". I use Yamasa Brand as it's not as salty.
**dashi stock can be shop-bought or homemade. Several fabulous recipes can be found here on TKL.
**sake here is Japanese "cooking" wine. don't buy the one for drinking.
** Use soft brown sugar in all recipes for best result
** mirin is Japnese sweet cooking wine.
----------------------------------------------------
1. Shoyu Dressing
good for lightly boiled vegetables such as spinach, komatsu-na or chinese cabbage.
1 1/2 T. light shoyu
3/4 C. dashi stock
----------------------------------------------------
2. Sesame Dressing
for green beans, broccoli or other green vegetable salad.
4 T. toasted sesame seeds (black or white)
1 T. sake
1 T. sugar
1/2 shoyu
dash of salt
grind the sesame seeds to a paste and mix toegther with the other ingredients.
-------------------------------------------------------
3. Mustard Dressing
for chilled vegetables, fish or chicken salad.
3 T. Japanese rice vinegar
3 T. light shoyu
1 T. sugar
dash of salt
2 T. dashi stock
1/2 T mustard paste
-------------------------------------------------------
4. Ginger Dressing
use like mustard dressing
2 T. Japanese rice vinegar
2 T. light shoyu
2 T. dashi
1-2 t. ginger juice
1/2 - 1 T. sugar (optional)
-------------------------------------------------------
5. Neri-Miso Topping:
Miso Spread
instead of deep-fried eggplants, try this topping with pan-fried tofu, saikon or tuunip boiled until soft. spread the topping on the cooked veggie of yoru choice. Then sprinkle with toasted semame seeds or poppy seeds.
if using red miso, double the amount of sugar used.
1/3 C. white miso
1 T. sugar
1/3 C. mirin
Mix and stir over a low heat until thick.
--------------------------------------------------------
6. Mustard and Miso Dressing
for boiled vegetables, shellfish, ie. squid is popular
Add 2/3 T. mustard paste and 1 1/2 T. Japanese rice venegar to the ingredients for Neri-Miso Topping
=====================================================
**Shoyu is Japanese for "soy sauce". I use Yamasa Brand as it's not as salty.
**dashi stock can be shop-bought or homemade. Several fabulous recipes can be found here on TKL.
**sake here is Japanese "cooking" wine. don't buy the one for drinking.
** Use soft brown sugar in all recipes for best result
** mirin is Japnese sweet cooking wine.
----------------------------------------------------
1. Shoyu Dressing
good for lightly boiled vegetables such as spinach, komatsu-na or chinese cabbage.
1 1/2 T. light shoyu
3/4 C. dashi stock
----------------------------------------------------
2. Sesame Dressing
for green beans, broccoli or other green vegetable salad.
4 T. toasted sesame seeds (black or white)
1 T. sake
1 T. sugar
1/2 shoyu
dash of salt
grind the sesame seeds to a paste and mix toegther with the other ingredients.
-------------------------------------------------------
3. Mustard Dressing
for chilled vegetables, fish or chicken salad.
3 T. Japanese rice vinegar
3 T. light shoyu
1 T. sugar
dash of salt
2 T. dashi stock
1/2 T mustard paste
-------------------------------------------------------
4. Ginger Dressing
use like mustard dressing
2 T. Japanese rice vinegar
2 T. light shoyu
2 T. dashi
1-2 t. ginger juice
1/2 - 1 T. sugar (optional)
-------------------------------------------------------
5. Neri-Miso Topping:
Miso Spread
instead of deep-fried eggplants, try this topping with pan-fried tofu, saikon or tuunip boiled until soft. spread the topping on the cooked veggie of yoru choice. Then sprinkle with toasted semame seeds or poppy seeds.
if using red miso, double the amount of sugar used.
1/3 C. white miso
1 T. sugar
1/3 C. mirin
Mix and stir over a low heat until thick.
--------------------------------------------------------
6. Mustard and Miso Dressing
for boiled vegetables, shellfish, ie. squid is popular
Add 2/3 T. mustard paste and 1 1/2 T. Japanese rice venegar to the ingredients for Neri-Miso Topping
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!