Sauces For Shabu Shabu Dinner Recipe


Ingredients


JAPANESE COUNTRY COOKBOOK


SESAME SAUCE

3 oz toasted white sesame seeds
1/4 cup japanese soy sauce
1/4 cup sesame oil
1 tbsp vinegar
2 tbsp water
1 garlic clove, crushed
1 1/2 tsp togarashi
1 tbsp chopped white onion

DAIKON SAUCE

1/2 cup japanese soy sauce
1/4 cup vinegar
1/4 cup grated daikon
1 dash togarashi
1 water as needed

CREAMY MIZUTAKI SAUCE

1 eggs
1 tbsp vinegar
1 cup oil
1/3 cup sour cream
2 tbsp japanese soy sauce
2 tbsp mirin or dry sherry
1/3 cup beef broth


Directions

Togarashi is a Japanese seasoning made of crushed red pepper and other
condiments, blended into a powder. Red or black pepper may be
substituted.

Editor's note: According to studies, uncooked eggs may not be safe
since, in rare instances, they may carry salmonella. If you are
reluctant to eat raw egg, an egg substitute such as Egg Beaters may
be used.

Sesame sauce: Grind sesame seeds using a mortar and pestle or a small
blender. Combine with soy sauce, oil, vinegar and water. Place garlic,
togarashi and onion on a separate plate for diners to add as they
wish. Place sauce in small individual dishes for each diner.

CREAMY MIZUTAKI SAUCE Combine egg, vinegar and 1/4 cup of the oil in a
blender. Process until creamy. Slowly add remaining oil at high speed
until mixture resembles mayonnaise. Transfer to a bowl and add sour
cream, soy sauce, main and broth. Place sauce in small individual
dishes for each diner.

DAIKON SAUCE: Combine soy sauce, vinegar, daikon and togarashi. Add
enough water to achieve a light sauce consistency. Place sauce in
small dishes for each diner.

Sesame sauce, PER SERVING: 170 calories, 4 g protein, 3 g
carbohydrate, 17 g fat (2 g saturated), 0 mg cholesterol, 692 mg
sodium, 7 g fiber.

DAIKON SAUCE PER SERVING: 15 calories, 1 g protein, 3 g carbohydrate,
0 g fat, 0 mg cholesterol, 1,373 mg sodium, 0 g fiber

CREAMY MIZUTAKI SAUCE PER SERVING: 370 calories, 2 g protein, 1 g
carbohydrate, 40 g fat (7 g saturated), 41 mg cholesterol, 361 mg
sodium, 0 g fiber.

Posted 10-05-93 by STEPHEN CEIDEBURG on F-Cooking

MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and
PlanoNet Lowfat & Luscious echoes


Servings: 6 servings

 

 

Sauces For Shabu Shabu Dinner Recipe brought to you by Recipe Ideas


Categories: Dinner; Sauce


The History of Recipes

Food historians have tracked the existance of recipes back into the far past, at least as far as ancient Egypt, and potentially, even further back. Interesting though that is, sadly, these old cookbooks were just very simple hieroglyphic or cunieform recipes for meal preparation.

The truth of the matter is, the oldest recipe discovered so far, according to historians are a few ancient tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful.

Later on, in The time of the roman empire around 25BC a man called Apicius created a number of scripts detailing recipes prepared by wealthy Romans. In his publication, Apicius recounts how the meals were divided into starters, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the cooks of Roman times used a wide range of aromatic flavors, including many that are still in use today like bay, fennel and dill.

Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods and spices from middle-east cuisine, including spices such as basil and coriander. The introduction of these new herbs and spices was responsible for a torrent in recipe publications, the majority of which are kept safe in academic collections.

By the time we get to the 1900s, cooking publications were highly popular as a result of higher levels of literacy, leisure time and having more money.

The arrival of television brings us TV cooks and the demand for the spin-off recipe books.

And that brings us to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes just like those on sites such as the one you are reading now.

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