◦1 lb cucumbers, thinly sliced in half moons
◦1/2 tsp kosher salt
◦4 Tbsp rice wine vinegar
◦1 Tbsp soy sauce
◦2 tsp mirin**
◦2 tsp grated fresh ginger
◦1/2 tsp crushed red pepper
◦1/2 Tbsp black sesame seeds***
**Or substitute sugar.
***Regular sesame seeds will work, too, but the black ones provide a great visual effect.
1.In a colander, toss together 1 lb cucumbers, thinly sliced in half moons and 1/2 tsp kosher salt. Let drain over a bowl for at least 10 minutes.
2.Meanwhile, in a small bowl, whisk together 4 Tbsp rice wine vinegar,
1 Tbsp soy sauce,
2 tsp mirin,
2 tsp grated fresh ginger,
and 1/2 tsp red pepper flakes.
3.Gently squeeze the cucumbers to remove excess water, then transfer to a medium bowl and toss with the dressing.
4.Sprinkle with 1/2 Tbsp black sesame seeds,
and toss briefly to combine. Serve chilled or at room temperature.
Couple of weeks ago, we got some snow. And I got a snow day! Snow days are made for baking, and wearing no make up or doing your hairs, oh and COOKING!
2 tablespoons sake
¼ cup mirin (sweet Japanese Rice wine)
¼ cup soy sauce
2 tablespoons light brown sugar
2 teaspoons grated fresh ginger
4 spring onions, white part only, sliced
splash of sesame oil
1¾ pounds chicken thigh fillets (no skin or bones), cut into bite-sized pieces
½ tablespoon neutral vegetable oil
freshly ground black pepper
rice, to serve
In a bowl large enough to hold all the chicken pieces, mix together the sake, mirin, soy sauce, sugar, ginger, spring onions
and sesame oil. Add the chicken pieces and turn to coat each one of them in the sauce.
Leave for 15-20 minutes.
Heat the oil in a large, shallow frying pan (with a lid) and, using a perforated spoon, transfer the chicken pieces to the pan and sauté until they look cooked on the outside.
Pour the marinade over the chicken, bring to a boil, then cover and turn down the heat, cooking for 5-10 minutes or until chicken is cooked through and sauce is thick.
Stir in with freshly ground black pepper. Serve immediately with rice.
So after the Superbowl Sunday I wanted to make something a little lighter than say oh creamcheese…As my mother in law would say Light and Fresh! (hehe) So I decided on Tuna…I love fresh Tuna. So yummy when its seared on the outside and a little raw on the inside. That’s the best! Not so good when it’s cooked all the way, needs to be a little raw! So I found this Recipe
So I get scared when a pan is at smoking point. I have issues. Not sure why, but I get really scared like its going to catch on fire or something. So Normy gives me a hard time cause sometimes I don’t get it hot enough and then the meat is cooked wrong or doesn’t have a nice sear, so then he ends up wanting to do it or doing it. So when I was going to cook this tuna he says what he always says, make sure you get the pan nice and hot. I know you don’t like to do that. But it needs to be HOT, smoking hot…Then he says you want me to do it. I say no. So I get my cast iron skillet out and crank it to HIGH and its smoking hot and I am all nervous about throwing those Tuna steaks on, but I do so and its loud. Normy comes in and he’s proud and says NOW that’s hot! The recipe says to sear each side for 1 minute so I set that timer for exactly one minute and flip…Perfection!
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1 small shallot, thinly sliced
- 1/2 jalapeño, seeded and chopped
- 2 tablespoons fresh orange juice
- One 3-inch strip of lemon zest plus 1 tablespoon fresh lemon juice
- 1 teaspoon sugar
- 1/4 teaspoon ground coriander
- 1 tablespoon vegetable oil
- Four 4-ounce tuna steaks, 1 inch thick
- Salt and freshly ground pepper
In a small saucepan, combine the soy sauce, mirin, shallot, jalapeño, orange juice, lemon zest and juice, sugar and coriander. Simmer over moderate heat until reduced by half, about 8 minutes.
In a large nonstick skillet, heat the oil until shimmering. Season the tuna with salt and pepper. Cook over high heat for 1 minute per side.
Transfer the tuna to a platter and let rest for 1 minute; thickly slice and serve with the sauce.