Ethnic Day - Japan

[Guest guest]

Here are two more, one from Cooking Live Primetime, the new show on TV

Food Network:

 

* Exported from MasterCook *

 

RICE PAPER ROLLS

 

Recipe By : Rocco Dispirito, Exec. Chef, Union Pacific

Serving Size : 4 Preparation Time :0:00

Categories : Seafood Japanese

Wrappers In Food Today

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***VEGETABLE ROLL***

Wood ear mushrooms -- julienned

Cellophane noodles -- soaked, rinsed,

-- dried, and cut into

-- 1/2- inch strips

Thai basil -- packed and cleaned

cilantro -- packed and cleaned

chives -- packed and cleaned

Bean sprouts

Boston lettuce -- shredded

Pickled radishes and burdock -- julienned

******

***NOUC CHAM***

1/4 cup nouc mam

1/4 cup rice vinegar -- or 2 tablespoons

-- lime juice

2 tablespoons sugar

 

1 small chili 2 small cloves garlic, crushed Fresh lime leaf cilantro 1

tablespoon fresh ginger Shredded daikon, or carrot

----- Fried Spring Roll: Left-over

chicken, diced Bean thread noodles, cut same

----- Taro Filling: 1 pound Taro puree,

steamed 3 tablespoons cornstarch 1 tablespoons sugar 1/2 teaspoons salt

----- Tuna Roll: Bluefin tuna, cut in

thin rectangles Mango, sliced in rectangles Cucumber, shaved thin

Cubanelle pepper, roasted and cut in thin rectangle Fresh fennel, shaved

Fresh yuzu and wasabi sauce

 

*Note: If one wrapper tears, use two!

 

For all rolls place ingredients in rice paper and fold like an envelope.

 

From http://www.foodtv.com - In Food Today, Show #INC299

 

Busted by RisaG, 6/22/99

 

 

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* Exported from MasterCook *

 

RICE VINEGAR AND SESAME VINAIGRETTE

 

Recipe By : John Ash

Serving Size : 4 Preparation Time :0:00

Categories : Dressings Japanese

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup unseasoned rice vinegar

2 tablespoons mirin (japanese sweet cooking sake)

1 teaspoon toasted sesame oil

2 teaspoons sugar

1 teaspoon shallot or green onion -- finely minced

Salt and pepper

 

Whisk all ingredients until sugar is dissolved. Store covered in

refrigerator up to 1 week. Yield: about 3/4 cup

 

From http://www.foodtv.com - Cooking Live, Show #9352

 

Busted by RisaG 7/10/99

 

 

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The first recipe has a bit of a Vietnamese touch with the Nuoc Cham, but

it is a fusion recipe. I hope it is appropriate.

 

RisaG