Sunday, April 7, 2013

Asparagus in Season

Steamed asparagus works well with a simple dipping sauce of tamari and sesame oil. Add pickled vegetables, edamame and wakame salad to make a fresh green lunch. I also made miso-glazed tofu skewers and white rice to go with this meal, but I accidentally ate them before I had time to take any photos. Oops! 

Wakame salad:
Loose handful of dried wakame
1/3 large cucumber
1/2 cup rice wine vinegar
1 tbsp sugar
1 tsp salt

Soak the wakame in cold water until fully rehydrated (about 15 minutes). While you're waiting, dissolve the salt and sugar in vinegar to make a dressing. Then thinly slice the cucumbers and allow them to marinate in the dressing. When the wakame is ready, mix the whole thing together with your hands, top with sesame seeds.  

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