yes, back to recipes
You know I just started posting again so I could throw up some more recipes. A couple of weeks ago I finally went through a year-old stack of magazines to pull out all the things we want to try. Here was one big success from this past week.
The tuna was simply salted, peppered, and very lightly seared. It’s topped with our go-to Asian-y glaze of reduced soy sauce, ginger, honey, and balsamic vinegar. The salad recipe was a reader submission from Sunset, and it rightly won the author a prize trip to Hawaii. Fate lent a hand and sent us fresh edamame in our weekly produce box.
Shiitake and edamame salad with white miso vinaigrette
Ingredients
1/3 cup orange juice (about what’s in one large orange)
2 tbsp each soy sauce, rice wine vinegar, honey, and white miso*
1 medium shallot
4 tbsp vegetable oil
2 tbsp toasted sesame oil
10 medium shiitake mushrooms, sliced 1/4 inch think
1/4 tsp salt
1 head butter lettuce, torn into bite-sized pieces
2 cups baby beet greens or arugula**
1 cup shelled, cooked edamame
3 green onions (green part only) chopped**
1 tbsp sesame seeds**
*We found the vinegar and miso at the local Tokyo Fish Market (where we also got the fish), but any store with a decent selection of Asian foods would probably have them. The white miso is a paste that usually comes in a plastic bag. We now have a pound of it left-over.
** We omitted these, but not for any good reason.
Instructions
Whirl orange juice, soy sauce, vinegar, honey, miso, and shallot in blender. With blender running, pour in 3 tbsp vegetable oil and the sesame oil and while 10 seconds. Set vinaigrette aside.
Heat remaining tbsp vegetable oil in a large frying pan over high heat. Add shiitakes and salt and cook, stirring, until mushrooms are browned, about 3 minutes. Let cool.
In a large bowl, gently toss lettuce and beet greens with 2 tbsp vinaigrette. Top with shiitakes, edamame, green onions, and sesame seeds. Serve remaining vinaigrette on the side.