NIKUJAGA, MORIMOTO-STYLE
Provided by Masaharu Morimoto
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- In large, ovenproof pan, heat a little oil, then sear beef both sides, until nicely browned. Add potatoes, carrots, baby onions, yellow, and red bell peppers and mix well with beef juices. Place pan in oven for 15 minutes.
- Remove from oven. Remove beef and vegetables from pan. Stem and seed the peppers. Cut the meat and vegetables into bite size pieces and set aside, keeping warm. Deglaze pan with sake. Add soy sauce and mirin. Thicken, if necessary, with cornstarch and water. Cover meat and vegetables with gravy. Sprinkle chive on top and drizzle chili oil on top, to taste.
THE MOTHERSHIP TOMATO SALAD
Steps:
- This is an incredible tomato salad but there are two things to remember if you want to wow your guests with something so simple. The first is that you should try to get a mixture of different, tasty, local (if possible) tomatoes in all different shapes, sizes and colors. Second, the flavor is brought out by salting the tomatoes, so don't skip this bit. Some people get worried about putting this much salt on their food, but the bulk of it will drip off, leaving you with really beautiful, intensely flavored tomatoes.
- If you can get hold of some dried flowering oregano then do, as it has the most heavenly flavor. Feel free to use the dried stuff that you get in a little container, but it can taste a bit like sawdust when compared to the fruity, fragrant flavor you get from the flowering variety. Oregano is also great to grow in the garden.
- Depending on the size of your tomatoes, slice some in half, some into quarters and others into uneven chunks. Straightaway this will give you the beginnings of a tomato salad that's really brave and exciting to look at and eat. Put the tomatoes into a colander and season with a good pinch of sea salt.
- Give them a toss, season again and give a couple more tosses. The salt won't be drawn into the tomatoes; instead it will draw any excess moisture out, concentrating all the lovely flavors. Leave the tomatoes in the colander on top of a bowl to stand for around 15 minutes, then discard any juice that has come out of them.
- Transfer the tomatoes to a large bowl and sprinkle over the oregano. Make a dressing using 1 part vinegar to 3 parts oil, the garlic and the chile. Drizzle the tomatoes with enough dressing to coat everything nicely.
- This is a fantastic tomato salad, which is totally delicious to eat on its own. It's also great served with some balls of mozzarella or some nice, grilled ciabatta bread.
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
CHEF MORIMOTO'S FAVOURITE MASHED TOFU SALAD
I was never a fan of Tofu, but after trying this recipe, I have changed my mind. I found this in the food network magazine.
Provided by queenbeatrice
Categories Spinach
Time 20m
Yield 2 , 2 serving(s)
Number Of Ingredients 7
Steps:
- Drain the tofu and wrap in paper towels to absorb excess water.
- Puree in food processor until smooth, then transfer to a large bowl and set aside.
- Bring a large pot of water to a boil, add salt.
- Fill a bowl with ice water.
- Cook spinach in boiling water until wilted, about two minutes, then plunge it into ice water.
- Drain and squeeze out excess water.
- Toast the sesame seed in a skillet over medium heat, tossing until golden, about 3 minutes.
- Cool and then grind in spice grinder.
- Stir the ground seed, sugar, mirin, soy sauce and spinach into the tofu.
- Season with salt.
Nutrition Facts : Calories 207.5, Fat 11, SaturatedFat 2.1, Sodium 302, Carbohydrate 12.2, Fiber 5, Sugar 4.9, Protein 20.8
MASHED TOFU SALAD (SHIRA-AE)
Provided by Masaharu Morimoto
Time 15m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Drain the tofu and wrap in paper towels to absorb excess water. Puree in a food processor until smooth, then transfer to a bowl and set aside.
- Bring a large pot of salted water to a boil. Fill a bowl with ice water. Cook the spinach in the boiling water until wilted, about 2 minutes, then drain and plunge it into the ice water. Drain and squeeze out the excess water.
- Toast the sesame seeds in a skillet over medium-low heat, tossing, until golden, about 3 minutes. Cool, then grind in a spice grinder. Stir the ground seeds, sugar, mirin, soy sauce and spinach into the tofu. Season with salt.
Nutrition Facts : Calories 277, Fat 15 grams, SaturatedFat 2 grams, Sodium 285 milligrams, Carbohydrate 16 grams, Fiber 7 grams, Protein 25 grams
MY FAVOURITE SALAD
Super yummy, and super healthy too! Can be used as a snack for The Fast Metabolism Phase 3 (just adjust the avocado/oil/walnut accordingly).
Provided by Canuck Mum
Categories Vegetable
Time 5m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Mix and enjoy!
Nutrition Facts : Calories 198.7, Fat 7.4, SaturatedFat 0.9, Sodium 231.2, Carbohydrate 31.7, Fiber 5.3, Sugar 8.4, Protein 3.5
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