Ponzu Eggs In A Veggie Nest Recipes

EGGS IN A NEST

Eggs in a Nest image

Provided by Food Network

Time 8m

Yield 1 serving

Number Of Ingredients 4

Ingredients

1 slice bread
1 teaspoon butter or margarine
1 egg
Salt and pepper, to taste

Steps:

Use a 3-inch cookie cutter to cut a shape out of the bread. Melt the butter in a griddle or frying pan. Place the bread in the pan and break an egg into the hole. Lay the cutout shape in the pan wherever it will fit and toast until golden brown. Sprinkle the egg with salt and pepper.
When the egg is cooked on the bottom and before the bread becomes too brown, flip the egg nest to toast the other side and finish cooking the egg, about 1 minute. Serve with toasted shape.

PONZU EGGS IN A VEGGIE NEST

Ponzu Eggs in a Veggie Nest image

This popped in my head and I couldn't get it out until I tried it. An interesting experiment with delicious results! Easy too. Made for Dining on a Dollar Contest.

Provided by Sharon123

Categories Breakfast

Time 30m

Yield 1 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup ponzu sauce (I used Homemade Ponzu Sauce)
2 tablespoons ketchup
1/2 teaspoon dried oregano
1 small radish, finely chopped (optional)
1 tablespoon olive oil
1 tablespoon butter
1/4 cup green bell pepper, finely chopped
1/4 cup yellow onions or 1/4 cup green onion
1/4 cup green cabbage, finely chopped
1 teaspoon olive oil or 1 teaspoon butter
1 egg

Steps:

Make Sauce:.
Combine the ponzu sauce and the ketchup in a small saucepan. Add oregano. Heat to medium heat and simmer to reduce liquid, about 5 minutes. Set aside.
Finely chop the radish and add to slightly cooled sauce (if using).
Heat the olive oil and butter in a frying pan. Saute green bell pepper, onion, and cabbage over medium heat until tender and starting to brown, 5-8 minutes. Remove to serving plate, spreading out just a little to make nest for egg.
In same pan add the 1 teaspoon oil or butter and saute the egg to desired doneness(turning over once).
Place the egg over the sauteed veggies. Drizzle with the sauce(I used several tablespoons). Dig in and enjoy!
Good served with a piece of toast.

STEAMED VEGETABLES WITH PONZU SAUCE

Steamed Vegetables with Ponzu Sauce image

Provided by Food Network Kitchen

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1/2 cup soy sauce
1/4 cup water
2 tablespoons rice wine vinegar
1 1/2 tablespoons freshly squeezed lime juice
2 tablespoons orange juice
1/2-inch knob fresh ginger, peeled and grated (about 1 tablespoon)
1 serrano chile, stemmed and sliced (with seeds)
1 scallion (green and white), thinly sliced
1/2 teaspoon cracked coriander seeds, optional
1/2 bunch broccoli, cut in large florets
1/2 bunch cauliflower, cut in large florets
2 carrots, cut in thick slices
1 yellow or zucchini squash, cut in thick rounds
1/2 to 1 head fennel, cut into thin wedges
1 bunch asparagus
8 cloves garlic
1 bunch scallions

Steps:

For the sauce: Whisk all of the ingredients in a small bowl. Set aside.
For the vegetables: Pour 1- inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Place the vegetables in a bamboo or collapsible steamer. Set the steamer over the boiling water, cover, and cook for 5 to 8 minutes or just until the vegetables are crisp tender. Serve warm or at room temperature with the sauce.

Nutrition Facts : Calories 157 calorie, Fat 1 grams, SaturatedFat 0 grams, Carbohydrate 29 grams, Fiber 10 grams, Protein 13 grams

JAPANESE PONZU SAUCE - VEGETARIAN VARIATION

Japanese Ponzu Sauce - Vegetarian Variation image

This is my second version of ponzu sauce that is vegetarian and closer to the bottled ponzu sauce. Whereas the first version of my ponzu sauce is based on katsuobushi - dried bonito flakes, this one is based on kombu - seaweed/kelp. You can find kombu bagged in dry form in Japanese or Korean markets (or some Asian markets). The first Ponzu Sauce is mellow with a nice aroma and taste of bonito and very little vinegar. This version is sharper in taste and more defined without any bonito taste or aroma. Although ponzu sauce is one of the sauces for shabu shabu, it is used as a dipping sauce for many Japanese hot pots known as nabemono. I use Meyer lemons for this version since I have no access for yuzu citrus yet. You can use any combination lemons, limes or some orange. Use 10 x 15 cm kombu cut in 3 pieces. The leftover kombu after soaking in the sauce can be used to line miso paste. It provides wonderful taste to miso. Note to those who never tried ponzu: This sauce is very versatile and you can use it top any steamed veggies, fish, meat, or tofu. You can also add a bit of oil to make into a traditional Japanese style salad dressing but go easy on oil!

Provided by Rinshinomori

Categories Sauces

Time 10m

Yield 24 serving(s)

Number Of Ingredients 6

Ingredients

200 ml sake
1 piece kombu, cut in 3 pieces (seaweed or kelp)
250 ml soy sauce
100 ml rice vinegar
4 teaspoons sugar
4 lemons, juice of

Steps:

Heat sake with kombu in a small saucepan and boil until alcohol is cooked off. Do not overcook.
Add soy sauce, rice vinegar, sugar and juice to the sake kombu mixture. Refrigerate in a glass container for at least 2 days. Remove kombu after 2 days.
Keep the sauce in the refrigerator.

Nutrition Facts : Calories 23.1, Sodium 708.3, Carbohydrate 2.4, Fiber 0.1, Sugar 1.1, Protein 1.4

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