" Summer vegetable side dishes "

In Japanese cooking, there are many kinds of side dishes served in small balls. Let's try two seasonable ones, using summer vegetables.

  • A: Ingen (green beans) with sesame dressing

    q Ingredients -- 4 servings r

    1. 1.  250g Ingen,

      1 tsp.salt

    2. For dressing

      5 tbsps. roasted white sesame seeds,

      1/2 tsp. Dashi-no-moto

      (Japanese powdered stock),

       1 tbsp. each soy sauce

      and Mirin (sweet Sake)

q Directions r

  1. 1.      String the Ingen. Boil it with the salt until it turns bright green. Drain, spread out and cool. Cut diagonally into 2cm lengths.

  2. To make dressing :   Crush the sesame. Put it and the other ingredients in a ball, and mix well.

  3. Mix the Ingen and the dressing, and divide it into four small balls.

  • Cucumber and Wakame(seaweed) with Sambaizu (sweet vinegar dressing)

q Ingredients -- 4 servings r

  1. 1.      2 cucumbers,
    10g dried Wakame,  20g ginger,
     1/2 tsp. salt

  2. For Sambaizu (sweet vinegar dressing)    4 tbsps.vinegar,
    1tbsp. sugar,
    1 tbsp. Mirin(sweet Sake),
    2 tsps. soy sauce

q Directions r

  1. Slice the cucumbers thinly. Sprinkle with the salt and let stand for 10 minutes. Squeeze out water.

  2. Soak the Wakame in water, immerse in hot water and move it immediately to cold water. Drain and cut it into 3 cm lengths.

  3. Mix the ingredients for dressing.

  4. Mix the cucumber and the Wakame with the dressing.

  5. Cut the ginger into short fine strips.

  6. Divide the cucumber and Wakame into four  small bowls and decorate with the ginger on top.