Ponzu Eggs In A Veggie Nest Recipes
PONZU EGGS IN A VEGGIE NEST
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
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
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
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
EGGS IN A NEST
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.
JAPANESE PONZU SAUCE - VEGETARIAN VARIATION
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
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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