JAPANESE SALADS - THE BEST RECIPES. HOW TO PROPERLY AND TASTY COOK JAPANESE SALAD.

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Japanese culinary specialists use a variety of products when cooking national cuisine salads. In the course are a variety of vegetables, fruits, meat, poultry, fish, rice noodles, but of course seafood. At the same time, the technology of their preparation either does not provide for heat treatment at all, or its duration can in no way affect the taste and composition of food, while preserving the smell of products, their natural composition and all nutritional properties.

As a seasoning for Japanese salads, miso paste, soy sauce, ginger, vinegar, dried fish and seaweed are used. We will now try to make out the most interesting recipes for making salads, although, to be honest, they are all interesting and tasty.

Recipe 1. Japanese salad

Ingredients Required:

- scallop - 400 g;

- champignons - 250 g;

- lemon - 2 slices;

- green salad peas in pods - 150 g;

- soy sauce - 1 tbsp. l .;

- vegetable oil - 2 tablespoons l .;

- dill - 2 twigs.

Cooking method:

Boil scallop meat. Water must be salted. We wash the green pea pods and also send to another pan to boil. Mushrooms or forest mushrooms (this is up to you) are cleaned, cut into slices and lightly fried. When the meat has cooled, cut it into small pieces. After the green peas are cooked, immediately fold them into a colander and quickly pour them over with cold tap water. Sliced leek. Mix all products in a bowl, pour soy sauce and stir with Japanese chopsticks. We taste it. Serve this Japanese-style salad on a beautiful square plate, garnish with fresh dill branches and slices of juicy lemon.

Recipe 2. Japanese salad

Ingredients Required:

- fish fillet (boiled) - 150 g;

- canned sea kale - 70 gr .;

- fresh tomato - 1 pc .;

- Peking paste leaves, paprika, salt and fresh butter - 1 tbsp.

Cooking method:

Prepare all the ingredients and start cutting. Cut the fillets of the tongue into rectangles and immediately sprinkle them with lemon juice. Heat the butter in a skillet, slice the tomato and fry slightly. Salt and put on a plate to cool. Carefully wash the Beijing cabbage leaves and put it in a salad bowl. On the leaves distribute the cut rectangles of sole. Now we spread roasted tomatoes and sea kale. Sprinkle with paprika and ground pepper on top. Decorate with greens.

Recipe 3. Japanese pork salad

Ingredients Required:

- pork - 250 g;

- Bulgarian pepper - 1 red pod;

- leek - 1 stalk;

- Oyster mushrooms (mushrooms) - 250 g;

- soy sauce - 2 tsp;

- vegetable oil - 2 tablespoons l .;

- radish - 100 g;

- red pepper and paprika

Cooking method:

First, wash the meat and beautifully cut it into small pieces. Fry the pork in butter. Oyster mushroom (mushrooms) sort out and slice them large. Add to the pan to the meat and simmer on low heat. It is necessary to cook meat with oyster mushrooms under the lid and on the weakest fire - they should only languish.

While the meat and mushrooms are being cooked in the pan, we will begin cutting the vegetables for salad. Radishes are cut into 4-6 parts depending on their size, leeks are cut into small rings, and from the bell pepper we remove the stem and cut it into beautiful strips. Remove from the plate the meat with mushrooms, put them on a plate so that they cool down a little. Add to them all the other vegetables, sprinkle salad on top with paprika. We decorate the Japanese salad with a sprig of fresh dill.

Recipe 4. Japanese salad with bamboo

Ingredients Required:

- canned bamboo sprouts - 100 g;

- pork - 0.5 kg;

- Apple cider vinegar - 1 tbsp.

- cucumbers - 2 pcs .;

- soybean oil - 2 tablespoons l .;

- apple - 2 pcs .;

- Dill greens - 0.5 bunches;

- salt and pepper.

Cooking method:

Washed and dried pork cut into slices and fry them in soybean oil. Let the meat cool and cut into small cubes. Now you need to grind the bamboo shoots, and cucumbers cut into rings. If the apples have a thick peel, then it is advisable to peel it off and cut the apple into slices. Combine all sliced ingredients in a deep bowl. Sprinkle with pepper and salt. In a glass, mix apple cider vinegar and soy butter and season with a mixture of our salad. Cooked culinary masterpiece should stand in a cold place for 30 minutes, and only then sprinkle it with chopped green dill on top.

Recipe 5. Japanese corn salad

Ingredients Required:

- canned corn - 100 g;

- Daikon - 100 g;

- carrots - 100 g;

- squid - 150 g;

For salad dressing:

- soy sauce - 3 tbsp. l .;

- Vinegar 3% - 3 tbsp.;

- sake - 1 tbsp .;

- sugar - 2 tsp.

Cooking method:

Boil the water. Daikon and carrot well washed, cleaned and cut into strips. Add the food to the pot and pour boiling water over it. Cover with lid and hold them in this condition for about 10 minutes. Then quickly transfer the products into the icy water for 1-2 minutes. Clean the squid, rinse and boil it in boiling water for 3 minutes. We will do the same with squid - we put it in ice water for 2 minutes, then cut it into straws.

In deep dishes combine straw calamari and vegetables, add corn and mix.

Cooking refueling. All ingredients for dressing mix in a separate bowl and continue to mix them until sugar in the dressing is dissolved. We pour the salad over the prepared dressing, mix it and put it on a beautiful Japanese-style dish.

Recipe 6. Japanese Salad

Ingredients Required:

- celery root - 100 g;

- celery leaves - 100 g;

- bananas - 2 pcs .;

- green salad leaves - 100 g;

- icing sugar - 1 tbsp. l .;

- juice of 1 lemon and salt.

Cooking method:

Crush celery leaves. Peeled and washed celery root cut into strips. We will cut peeled bananas with a beautiful straw. Connect the ingredients.

In a separate vessel, combine the icing sugar with salt and lemon juice, mix well and add vegetable oil to them. Stir gently again so that we have a thick homogeneous mass. Washed lettuce leaves spread out on a wide dish for salad. From above - our Japanese masterpiece and pour the finished dressing. This salad should be soaked for at least 20 minutes. Now you can already enjoy the taste of Japanese salad.