Always nice to have greens on the table, I love to enjoy them in “Aemono/和え物”, Japanese name for various mixed salads.
I think the biggest difference between usual salads, is that they are served in already mixed state (after drizzling over sauce)🇯🇵🥢
This time, two types of Aemono with boiled pea sprouts (“dòu miáo / 豆苗”)✨
I love the powerful green flavor of these sprouts! Nice raw too, but as Aemono- I prefer to have them quickly blanched.
One note- always flavor proteins first. Then mix with greens.
This way, your veggies will not be soggy & your protein will have vivid flavor✨
- With Chicken Breast
- Salt and pepper chicken, sprinkle a bit of sake, and steam. When cooked and less hot, tear them apart, and sprinkle some soy sauce & salt & minced garlic, to your liking. I’d leave them in fridge for 30min or over.
- Parboil pea sprouts for 10sec or so, drain. (or microwave).
- Just before serving, mix & toss everything together with sesame oil. Yum!
- With Tuna & Burdock
I like refreshing flavor of Ponzu sauce so much – basic idea would be some citrus (Yuzu the best) & soy sauce mix.
- Slice burdock, and stir fry with tuna with some olive oil (I had oiled can, so I just used some from there). Season with Ponzu, let it cool.
- Parboil pea sprouts for 10sec or so, drain. (or microwave).
- Just before serving, mix & toss everything together, and sprinkle some sesame & bonito powder (&more ponzu if necessary).
Yummmm!
💚🍗🐟✨💚🥢
豆苗を使った簡単和え物2品✨
生でも美味しくて好きなのですが、今回は両方さっと下茹でしています。
１．酒蒸し鶏むね肉と
毎日のご飯がとてもおいしそうな方の食卓で豆苗ナムルを見かけて、トライしたかったのを思い出しました。
中華だしがなかったので、かなりしっかり目に酒＆塩、胡椒で味付けしたむね肉を、みじん切りニンニク＆醤油＆ごま油で和えました。
水っぽくならないよう、野菜とは頂く直前に和えています。
こうした副菜が毎日テーブルにあったら嬉しいものです。。（他力本願）😇
２．ツナ＆ごぼう、ゆずぽんず
ローカルスーパーの、パッケージに”ごばぅ”と記載あるリーズナブルなアジアごぼうを使用しています🤭
ツナ缶（オリーブオイルも使用）＆薄切りごぼう（気分的に一度、水に放っています）を炒め、ポン酢で味付け、冷まします。
下茹でした豆苗と和え、足りない場合はポン酢を足して、鰹節＆ごまをパラパラ。植物繊維いっぱい、落ち着く味です✨
