I haven't had much chance to cook recently. I've been going out to lots of concerts. In the past month, I must've gone to at least 5 shows. I got to see KT Tunstall, Yoshida Brothers, and at the Sasquatch Festival I was able to check out R.E.M., The Cure, Tegan & Sara, Death Cab For Cutie, just to name a few. In the next week, I am going to three more concerts! That's a lot of money I've been spending on concerts, so I need to stay home and cook some.
I was trying to cook something healthy for a side dish, and I realized that I didn't have any fresh vegetables. But I did have some dried seaweed that can expand when you soak in water for 10 minutes, and some shrimp and edamame in the freezer. So, here's what I came up with.
IN JAPANESE: Ebi to wakame salad
CATEGORY: Salad
COOKING METHOD: Boiled
DIFFICULTY: Easy
SERVES: 2 people
LENGTH OF TIME: 15 min
INGREDIENTS:
6 uncooked shrimp
12 edamame (green soybeans)
2 TBsp of dried seaweed cut wakame
Ponzu (citrus seasoned soysauce) for dressing
HOW TO:
First and foremost! Be sure to get the right kind of dried seaweed. Don't get the kind you see on the sushi. This is the kind that's in miso soup, and it's the kind when you soak it in the water, it expands into kelp like seaweed. With that said, soak the dried seaweed in water. Normally those things take about 10 minutes to rehydrate.
While the seaweed is being soaked in water, boil water in a pan with about a teaspoon of salt, and once the water is boiled, add edamame and shrimp (still in shells) together. Both of those only take 3 to 4 minutes to fully cook, so be sure to not overcook them.
After they finish cooking, rinse both edamame and shrimp under cold water. Place them under several ice cubes to make sure they get really chilled for a couple of minutes.
Once they are chilled, peel the shrimp, and slice it in half length wise (so that it will be thin).
Take the beans out of the pod.
When the seaweed is completed rehydrated, drain all the water, and add the thinly sliced shrimp and edamame beans and mix together.
Serve on a small bowl, and add the ponzu dressing to your liking!
I was trying to cook something healthy for a side dish, and I realized that I didn't have any fresh vegetables. But I did have some dried seaweed that can expand when you soak in water for 10 minutes, and some shrimp and edamame in the freezer. So, here's what I came up with.
IN JAPANESE: Ebi to wakame salad
CATEGORY: Salad
COOKING METHOD: Boiled
DIFFICULTY: Easy
SERVES: 2 people
LENGTH OF TIME: 15 min
INGREDIENTS:6 uncooked shrimp
12 edamame (green soybeans)
2 TBsp of dried seaweed cut wakame
Ponzu (citrus seasoned soysauce) for dressing
HOW TO:
First and foremost! Be sure to get the right kind of dried seaweed. Don't get the kind you see on the sushi. This is the kind that's in miso soup, and it's the kind when you soak it in the water, it expands into kelp like seaweed. With that said, soak the dried seaweed in water. Normally those things take about 10 minutes to rehydrate.
While the seaweed is being soaked in water, boil water in a pan with about a teaspoon of salt, and once the water is boiled, add edamame and shrimp (still in shells) together. Both of those only take 3 to 4 minutes to fully cook, so be sure to not overcook them.
After they finish cooking, rinse both edamame and shrimp under cold water. Place them under several ice cubes to make sure they get really chilled for a couple of minutes.
Once they are chilled, peel the shrimp, and slice it in half length wise (so that it will be thin).
Take the beans out of the pod.
When the seaweed is completed rehydrated, drain all the water, and add the thinly sliced shrimp and edamame beans and mix together.
Serve on a small bowl, and add the ponzu dressing to your liking!
Comments
Post a Comment