BENIHANA VEGETABLE MIX SAUTE
Make and share this Benihana Vegetable Mix Saute recipe from Food.com.
Provided by Member 610488
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Pour all Teriyaki sauce ingredients in a pan. Stir the mixture well.
- Put the pan on low heat and simmer for a couple of minutes. Remove from the heat and cool the mixture.
- Heat the oil in a frying pan or flat grill until very hot and stir-fry the first four vegetables for 2 minutes.
- Add spring onions, bean sprouts, and mushrooms and stir-fry for 2 minutes.
- Add remaining ingredients, seasonings, and Teriyaki Sauce and stir-fry for 1 minute.
- Serve and enjoy.
SALT CURED CHERRY BLOSSOMS
A specialty of Kyoto Japan and used in many Japanese cooking. The result is beautiful and the flavor exquisite. Used in desserts, salads and salad dressings to flavor for flavor, tea, etc. Rinse gently in water or soak in water first to remove the salt. Do not soak too long. The yield is a guess.
Provided by Rinshinomori
Categories Japanese
Time 2h
Yield 1 cup
Number Of Ingredients 4
Steps:
- Since full blossom is missing the taste and aroma, it's best to pick the blossoms when they are about 1/2 to 2/3 open. Cut off blossoms making sure to keep some of the green stems (see picture).
- Using lots of water, soak the blossoms to wash. Several changes of water.
- Dry the blossoms completely. Lettuce spinner works really well here.
- Add 40g salt to the blossoms, salt the container and the layers of blossoms.
- Water will start to float up. Lightly squeeze the blossoms. If you have ume vinegar you will use ume vinegar next, but if you do not have ume vinegar, then do not discard the liquid from squeezing the blossoms because you will use this.
- Lightly spread out the blossoms. Straighten the blossoms and stems and place them carefully in the container. Pour in the ume vinegar or if you do not have the ume vinegar, the liquid remaining from squeezing out the blossoms. Place a stone or heavy object to pickle. Keep pickled for 1 week.
- After 1 week discard the liquid and spread the blossoms on flat bamboo or plastic container for drying (with holes for air) outside in the shade. Do not squeeze the blossoms because the aroma and taste will be gone if you squeeze too much. The final result should be somewhat damp blossoms and not dried out blossoms.
- Gather the blossoms and mix gently with 4 T salt and bottle. Keep in refrigerator - keeps for a long time.
- To use, remove the salt by soaking in water or gently washing in water first.
Nutrition Facts : Calories 12, Sodium 43410.3
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