Articles with 'shoyu'
Grilled Terriyaki Salmon
- 1 pound wild salmon
- 1/4 cup shoyu
- 1 tbsp. maple syrup
- 2 tbsp. apple cider vinger
- 2 garlic cloves, peeled and minced
- 1 tbsp. ginger, peeled and minced
- 1/3 cup water
- 2-3 scallions, minced
Place salmon in a flat container or baking dish. Mix shoyu, maple syrup, vinegar, garlic, ginger and water, and pour over salmon. Marinate for 25-35 minutes or overnight. The longer you marinate, the stronger the flavor infuses into the fish. Brush your grill with oil. Place salmon on the grill for 3-4 minutes per side (depending on thickness). Serve with grilled vegetables. Serves four.
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Loading ...Roasted Duck & Marinated Chinese Cabbage Salad with Lemon Sesame Dressing
- Sea salt
- Freshly ground black pepper
- 1 head Chinese cabbage, shredded
- 2 carrots, grated or cut into thin matchsticks
- 2 to 3 scallions, minced
- 4 tablespoons toasted sesame oil
- Juice of 1 lemon, plus zest
- 1 tablespoon ginger juice (grate fresh ginger and squeeze out juice)
- 1 duck breast, maple roasted (see Maple Roasted Duck Recipe), or 1 leg duck confit (can purchase at a gourmet market)
- Combine Chinese cabbage, carrots, and scallions in a large bowl.
- In a small bowl, whisk toasted sesame oil, lemon plus zest, ginger juice, and a couple of pinches of sea salt.
- Toss salad with dressing and marinate 30 minutes.
- Cut duck breast into ¼-inch slices and add to the salad.
- 1 naturally raised duck (5-7 pounds)
- ¼ cup maple syrup
- 2 tbsp. shoyu or natural soy sauce
- 2 tbsp. lemon juice and 1 tsp. Zest
- Preheat oven to 300-315°.
- Score the duck skin on both breast side and back of duck, but do not cut into the flesh. Poke the skin with a knife all over to help release the fat while it cooks.
- Season the duck with sea salt and freshly ground black pepper.
- Place the duck, breast side down, into a roasting pan for one hour.
- After the first hour, carefully flip the duck over and roast another hour.
- After the second hour flip the duck back over and roast one hour. Remember to prick the duck with a knife to help release the fat onto the skin.
- On the final hour, flip the duck breast side up, and baste with Maple Dressing, every 15 minutes until brown and crispy. The full amount of time should be about approximately 4 hours. It may seem like a long process, but the results are absolutely delicious!
Want more? Get this and other recipes in Andrea’s Book:
Health Is Wealth – Make a Delicious Investment in You!
(2 votes, average: 5.00 out of 5) Loading ...Maple Roasted Duck
- 1 naturally raised duck (5-7 pounds)
- ¼ cup maple syrup
- 2 tbsp. shoyu or natural soy sauce
- 2 tbsp. lemon juice and 1 tsp. Zest
- Preheat oven to 300-315°.
- Score the duck skin on both breast side and back of duck, but do not cut into the flesh. Poke the skin with a knife all over to help release the fat while it cooks.
- Season the duck with sea salt and freshly ground black pepper.
- Place the duck, breast side down, into a roasting pan for one hour.
- After the first hour, carefully flip the duck over and roast another hour.
- After the second hour flip the duck back over and roast one hour. Remember to prick the duck with a knife to help release the fat onto the skin.
- On the final hour, flip the duck breast side up, and baste with Maple Dressing, every 15 minutes until brown and crispy. The full amount of time should be about approximately 4 hours. It may seem like a long process, but the results are absolutely delicious!
Want more? Get this and other recipes in Andrea’s Book:
Health Is Wealth – Make a Delicious Investment in You!
(No Ratings Yet) Loading ...Crispy Cod and Vegetable Noodle Soup
- 4 cups fish stock or water
- 2 inches kombu, soaked and sliced thin
- 1 tbsp. ginger, peeled and cut into matchsticks
- 3 to 4 tablespoons shoyu
- 2 tbsp. mirin, rice cooking wine
- 3 to 4 shitake mushroom, stems removed and sliced thin
- 1 carrot, matchsticks
- 8 ounces black cod, diced into 1 to 2 ounce pieces
- ¼ cup all purpose flour
- Sea salt
- Peanut oil (or other oil)
- ½ pakage (8-ounce) soba noodles, cooked
- 2 scallions, minced
Bring stock, kombu, ginger, shoyu and mirin to a boil. Reduce heat to medium and add shitake mushrooms and carrots. Season the flour with salt and coat the cod. Heat peanut oil in a frying pan on medium high heat. Add cod and cook until lightly browned on both sides. Place a portion of cooked soba noodles into the bottom of a soup bowl and cover with vegetables and broth. Top with crispy cod. Garnish with scallions.
(4 votes, average: 3.75 out of 5) Loading ...Arame with Sweet Vegetables
- 1 leek, cleaned and sliced thin (use both white and green)
- 1/4 cup dried arame, soaked
- 1 red pepper, seeded and sliced thin
- 1/4 cup water
- 2 tsp. shoyu
- 1-2 tsp. toasted sesame oil
- 1 tsp. sesame seeds
Discard arame soaking water (or use in your house plants). Lay leek and arame in a frying pan. Add 1/4 cup water and cook on medium heat 10-12 minutes. Add slices of red pepper. Lightly sprinkle with shoyu and sesame oil and continue cooking 3-5 minutes. Toss with sesame seeds. Yield: 4 serving.
(5 votes, average: 3.40 out of 5) Loading ...Hiziki with Sweet Summer Vegetables
- 1/4 cup hiziki, dried
- 2 tsp. toasted sesame oil
- 1 onion, peeled and cut into thin half moons
- 1/3 cup water
- 1 1/2 tbsp. shoyu
- 1 red pepper, deseeded and sliced thin
- 1 ear of fresh corn, kernels removed from the cob
Cover hiziiki with water and soak 15 minutes. Heat sesame oil on medium heat and saute onion for 2-3 minutes. Drain hiziki from soaking water and add hiziki to the pan. Add 1/3 cup fresh water plus shoyu to the pan. Cover and cook 7-10 minutes. Add red pepper and corn and continue cooking 7-10 minutes or until most of the liquid in the pan evaporates.
(1 votes, average: 3.00 out of 5) Loading ...Cooling Cukes and Sea Veggies
- 1/2 cup wakame, soaked
- 1 cup water
- 2-3 cucumbers
- 1 red pepper
- 2 scallions, minced
- 2 tbsp. shoyu
- 3 tbsp. rice vinegar
- 2 tsp. sesame oil
- 1 tsp. maple syrup
Bring water to a boil, add wakame and cook for 5 minutes. While wakame is cooking, deseed cucumbers and red pepper and slice thin. Add cukes, peppers, scallions, and cooked wakame to a mixing bowl and toss with vinegar, sesame oil, shoyu, and maple syrup.
(1 votes, average: 5.00 out of 5) Loading ...Sea Veggies and Sweet Veggies
- 1 onion, peeled and sliced into thin moons
- 1/4 cup arame, soaked
- 1 carrot, sliced into thin rounds
- 1 ear of fresh corn kernels (off the cob)
- 1/2 cup water
- 1 tbsp. toasted sesame oil
- 2 tbsp. shoyu
- 1 tbsp. brown rice syrup
- 2 scallions, minced
Layer onion, arame, carrots and corn in a pan. Cover with 1/2 cup water and cook on medium high heat for 15 minutes. Mix toasted sesame oil, shoyu and rice syrup and add to the pan. Cover and cook for 5-7 minutes or until most of the liquid is evaporated. Garnish with scallions.
(2 votes, average: 4.50 out of 5) Loading ...High Seas Hiziki Salad
- 1 leek, cut on thin diagonals
- 1/4 cup of hiziki, soaked 10-15 minutes or until soft
- 3 stalks of celery, diced
- 1 tsp. toasted sesame oil
- 2 tbsp. shoyu
- 1 tsp. mirin
- 1 tbsp. brown rice syrup
- 1/2 cup water
- 2 tbsp. toasted sunflower seeds
Place leeks, hiziki and celery into a pan. Mix the sesame oil, shoyu, mirin, brown rice syrup and water and pour on top of hiziki and vegetables. Bring to a medium high heat and cook for 15 minutes. Garnish with toasted sunflower seeds.
(1 votes, average: 5.00 out of 5) Loading ...Kombu with Sweet Vegetables
- 3 inch piece of kombu (or kelp), soaked and sliced thin
- 1 red onion, cut into thin crescents
- 2 cups of winter squash, cubed
- 2 parsnips, cut into 1/2 inch diagonals
- 1/2 cup water
- Shoyu
- 2 tbsp. parsley, minced
Place kombu, onion, squash and parsnip in a pan with water. Bring to a boil, cover, lower medium heat and cook for 20 minutes. Add a couple drops of shoyu and continue cooking until all the liquid has been absorbed. Garnish with fresh parsley.
(3 votes, average: 4.33 out of 5) Loading ...
